Authentic Mexican Ceviche Recipe

From the Authentic Mexican Cuisine series

I am quite uncertain as to why it is that Mexican Cuisine has not been exposed to the world in the way other cuisines such as the French or the Italian have been. I am pretty sure that when it comes to French food for example, you could name quite a few dishes from the top of your head without giving it much thought; this being specially true after the wonderful movie Julie & Julia –starring the multi-awarded Meryl Streep- and the not so wonderful book in which it was based. What an excellent movie, I just completely identify with Julia Child, who was totally and completely about FOOD. Anyway, back to the main idea here: the Authentic Mexican Food Series of articles I am writing is my personal attempt to make Mexican Cuisine if only a bit more exposed to the world, pretty much in the same way Julia wanted Americans to be able to cook French Food.


Ceviche: a Light and Fresh Mexican Fish Dish

A truly traditional and authentic Mexican recipe: “Ceviche”, a light and fresh cold dish made from fish cooked with lime juice and turned into a cocktail or salad.
A truly traditional and authentic Mexican recipe: “Ceviche”, a light and fresh cold dish made from fish cooked with lime juice and turned into a cocktail or salad. | Source

Sawfish Ceviche

Ceviche is a traditional cold fish dish that satisfies every palate. It is eaten everywhere in Mexico for its freshness and lightness, which is very welcomed whenever we are having warm weather. Ceviche can be prepared with many different kinds of fish but in this case we are using sawfish. If you ask the guy at the fish market to prepare the sawfish for you (take of the skin, bone, head and cut the clean filets in cubs), this is a fairly easy to make dish for casual and formal occasions. This recipe has been in my family for as long as I can remember and every time we have entertained with it, everyone loves it.


What you need for Ceviche:

Ingredients

6 servings (150g 0r 5.3 ounces sawfish per serving)

  • 32 ounces (900g) clean sawfish filets diced (you can ask the guy at the fish market to do this for you)
  • 1 medium onion
  • 5 medium Egg Tomatoes
  • ¼ cup cilantro or coriander (you can use the tender part of the stalk and leaves)
  • 4 Hass avocados
  • 2 to 3 Serrano Chili Peppers
  • ½ cup lime juice (7 to 8 limes)
  • ½ cup white vinegar
  • Salt for seasoning


Easy to Make Step by Step Recipe for Ceviche:

Raw Fish cut in cubes for the Ceviche.
Raw Fish cut in cubes for the Ceviche. | Source
Raw fish cooking in an acid medium (lime juice and vinegar).
Raw fish cooking in an acid medium (lime juice and vinegar). | Source
Add onion, tomato, cilantro and chili to the fish, and the Ceviche is almost done.
Add onion, tomato, cilantro and chili to the fish, and the Ceviche is almost done. | Source
Add avocado to the Ceviche and enjoy.
Add avocado to the Ceviche and enjoy. | Source
Serve the Ceviche with crackers or tortilla chips and the hot sauce of your choice.
Serve the Ceviche with crackers or tortilla chips and the hot sauce of your choice. | Source

Ceviche is a Raw Food Recipe, the Fish is Cooked with the Acidity of the Lime Juice

Preparation

  1. Place the clean diced sawfish in a bowl. Add the lime juice, the white vinegar and a heaping tablespoon of salt.
  2. Mix well and let stand for 2 hours, stirring occasionally. The acidity of both the lime and the vinegar will cook the fish.
  3. To verify that the fish is cooked, cut a piece of fish and see if it is white inside. If it is, it is cooked, if it is still a bit pink, it needs some more soaking time to cook all the way through.
  4. Chop the egg tomatoes, onion and the cilantro, using the tender part of the stalk (upper part) and the leaves. Add to the preparation halfway through the cooking time or when the fish is already cooked.
  5. For this amount of Ceviche, we are adding 2 or 3 chopped Serrano chili peppers. This amount of chili won´t make the dish hot but if you still feel unsure about that, you can add the finely chopped chili little by little, mixing the preparation and trying it before adding the next bit. Given the fact that the degree of hotness is a subjective rather than an objective quantification, another option could be to serve the chili separately, so that everyone can add it to taste in their own serving. Furthermore, the hotness of a chili is actually contained in its seeds and veins, so if you want the flavor but say no to the hotness, you can devein the chili (cut off the white strings in the interior of the pepper) and discard the seeds, only adding the green part of the pepper.
  6. Verify the seasoning, add some more salt if necessary.
  7. Just before serving, dice the avocados and mix them into the dish. This will prevent the avocados from oxidizing and getting black.
  8. Serve with your choice of crackers or tortilla chips (as we do in Mexico) or any other kind of chips (pita, rice crackers, etc).
  9. I like to eat my Ceviche with whole grain crackers, top them with the fish preparation and drizzle with any of the following hot sauces:

Other good sauce options for Ceviche

More by this Author


Comments on "Mexican Sawfish Ceviche Recipe" 10 comments

Mickey 23 months ago

At last! Something clear I can unadtsrend. Thanks!


Jetsin 23 months ago

Your posting is ablleutsoy on the point!


Claudia Tello profile image

Claudia Tello 4 years ago from Mexico Author

Hi Julie,

I find it great that you can enjoy authentic Mexican food over there! Being able to enjoy foreign cuisines is something that makes life more interesting, and nutrition far more exciting!

I am glad you liked this Ceviche recipe.

Thanks for your interest and comments, I really appreciate them.


Julie Zerilli 4 years ago

Believe it or not we have authentic mexican in Michigan of all places - but that is due to our large hispanic population - love your recipie!


Claudia Tello 5 years ago

Hola Ingrid! Gracias por tus comentarios. Espero que disfrutes las recetas. Voy a empezar a trabajar en la de los chiles rellenos pero la de las croquetas no es comida mexicana, más bien como una adaptación holandesa jaja. Son croquetas de atún. De todas formas the podemos pasar la receta si así lo deseas.

Saludos!


Ingrid 5 years ago

Hola Claudia,

Muchas gracias para todas las recetas. Este ceviche prepararé cuando hay 30 grados en Holanda! Por cierto!

Tengo un favorcito: es possible descibir aqui la receta de las croquetas con camarones y de los chiles rellenos con queso.... tan rico en la casa de tu familia!

Very nice to read you're fine and doing well. And I agree very much with you that Mexican cuisine is internationally recognized very very poor. It's very hard, almost impossible, to order an exquisite Mexican meal in Holland. I'm dying for a real taco!!

Saludos, Ingrid


Claudia Tello 5 years ago

No, Mackerel is different, more "meaty" like tuna.


irka winniczuk 5 years ago

Sawfish sounds good - I wonder if this would be the same as fresh mackerel


Claudia Tello profile image

Claudia Tello 5 years ago from Mexico Author

Wesman, thanks for your comment. I agree, for one reason or another Mexican food hasn’t been exposed to the world in the way other cuisines like the French or the Italian have. I find it a pity and that is why I write about it.

I hope you can find the sawfish wherever you are and try it in this fresh and light way of preparing it.


Wesman Todd Shaw profile image

Wesman Todd Shaw 5 years ago from Kaufman, Texas

Mexican food is most definitely thought of in the manner of the Texas idea of it in the states. The further away from Texas you get - the less Mexican the Mexican food.

I'm interested in this sawfish, I'd never heard of it.

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