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The FOOD magazine is a community of foodies, bon-vivants, and quite simply food aficionados! The aim is to establish a bridge between readers looking for inspiring recipes and ideas and the content creators who share their creative cooking and expertise with the community. Whether it's your favorite new recipe, cooking hacks, experimental "ethnic" cooking, vegetarian/vegan options, or new grilling techniques... we'll have it here on the FOOD blog!

The Magical Ceviche of Mexico

by FOOD52
by FOOD52

The country of Mexico is surrounded by the sea, so it is easy to understand why seafood plays such an important role in la cocina Mexicana. One of the most popular appetizers is ceviche. Almost every coastal state has its own rendition of this mixture of raw shrimp, fish or scallops, which naturally ‘cooks’ itself in fresh citrus juice.

For several decades, La Fiesta restaurant in San Diego’s famed Gaslamp Quarter gained a reputation for offering some of the most memorable and authentic gourmet Mexican cuisine in the region.

Although the Owner and Executive Chef Raul Delgadillo finally retired and closed this San Diego landmark, you can still enjoy one of La Fiesta’s signature appetizers right in your own home.

It pairs wonderfully with crunchy, corn tortilla chips, guacamole and a cold cerveza or margarita.

INGREDIENTS:

  • 1½ lb. White sea bass or other mild, white fish
  • 1½ lb. Shrimp (31/40 size)
  • 1½ lb. Bay scallops
  • 1 cup Fresh lemon juice
  • 1 cup Fresh lime juice
  • 1 cup Fresh orange juice
  • 1/3 cup Olive oil
  • 4 cloves Fresh garlic
  • 2 lb. Tomatoes (ripe)
  • 1 cup Spanish red onion
  • 1/3 cup Fresh Cilantro (chopped)
  • ½ cup Tomato catsup
  • 1 Tbls. Fresh oregano
  • ½ tsp. Salt
  • ¼ tsp. Freshly ground black pepper
  • 2 Tbls. Serrano Chiles (chopped)
  • 2/3 cup Green olives (pitted & chopped)
  • 1 ripe Avocado (sliced for garnish)

METHOD:

  1. Place the seafood in a glass bowl, cover with the citrus juice mixture and refrigerate overnight.
  2. Heat the olive oil in a small skillet; add the garlic and sauté for about 3 minutes. Discard the garlic and allow the oil to cool.
  3. Chop tomatoes and remove seeds, but reserve the juice. Place in a large glass bowl and add the onion, cilantro, catsup, oregano, salt, pepper, chiles and olives. Then add the skillet oil and mix well. Set aside.
  4. Thoroughly rinse the seafood, cover again with fresh water and let stand for 5 minutes, then rinse again. Add the seafood to the mixture of condiments and stir well.
  5. Serve immediately with avocado garnish, and ENJOY!