Mexican Style Ceviche Recipe
I’m not much of a cook. My mother is a baker, so I’m all about cookies, cakes and other such baked goods. So I’ve got the skills to cook, but almost no desire to, which is why I love super easy recipes like this one. I learned this recipe from a cooking demo at the Villa Del Palmar resort in Loreto, Mexico. It’s super easy and totally delicious.
Ingredients
1 tbsp mint
1/6 Papaya
5 limes (or lemons)1/4 red onion
1/4 Jalapeño
1 Avocado
1/2 tbsp salt
1/2 tsp pepper
~1 lb Cabrilla fish*
*You can also substitute Mahi Mahi, tuna, or swordfish. If the fish is soft, it will not be good for ceviche, make sure your fish is slightly more firm.
Instructions
- Cut fish into small pieces and juice the limes over the fix. As you mix the fish with the juice, it will turn white on the outside, which means it is cooking.
- Add the salt and pepper
- Chop up the mint and onion and mix it in
- Dice up the papaya and min in
- Dice up the jalapeño. If you want to limit the spiciness, take out the seeds. If you like an extra kick, leave the seeds in.
- Slice up the avocado for a garnish
Plate it up and serve with chips!
Thanks for the recipe! The avocado is a nice touch.
Christy recently posted..Springtime Bliss in the Italian Riviera
I love avocado so I was a fan. I had never heard of putting papaya in ceviche, but since he used mint instead of cilantro, it was actually pretty good.
I like the balance of the avocado against the tartness, it’s a good combination.
Ayngelina recently posted..My mother the assassin
Me too, plus it looks pretty.
I didn’t know ceviche was big in Mexico. I think I would really like the papaya in the mix.
Stephanie – The Travel Chica recently posted..Mountain Biking… For Real!
I’m not a huge papaya fan but I really liked it in the mix. Plus it just looks pretty.
Sounds yummy!
Brock – Backpack With Brock recently posted..Snapshot: Florence, Italy – My First Italian City
Yummy and easy. The perfect combination for someone like me.