Cinqo de Mayo is only a few days away, and we have the perfect dish to help you and your friends celebrate the festivities. This Tropical De Pescado Ceviche, created by Executive Chef/Owner of Milagro Cantinas Arturo Anhalt, is truly authentic and is just as delicious as it looks.
With this dish, you can be sure your party will be the talk of the town. Oh, and don’t forget the tequila – it ain’t Cinqo de Mayo without lots of tequila.
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To create your own, check out the recipe below…
Marinated Fish Ingredients
14 ounces fresh red snapper, sea bass or sea bream filets, deboned
150 ml fresh lime juice (about three limes)
30 ml fresh orange juice
¼ tsp ground white pepper
2 tsp sea salt
Ceviche Ingredients
½ cup extra virgin olive oil
1/3 cup limes, halved
2 and ½ cups plum tomatoes, cubed
¼ cup fresh cilantro, chopped
½ cup red onion, thinly sliced
3 tablespoons Serrano chilies, finely chopped
Sea salt
Directions
1. Dice fish filets into small cubes and place in a small stainless steel or glass bowl.
2. Add lime and orange juice, and a pinch of salt and pepper. Mix all ingredients well.
3. Let fish marinate in refrigerator for 1.5 hours, tossing fish every half hour.
4. Once fully marinated, fish will take on a milky white appearance. Do not over-marinate fish as it will get rubbery. Remove fish from marinade and set aside. Discard marinading juices.
5. In a medium bowl, combine all ingredients including marinated fish. Toss until well mixed. Taste test and add more salt and pepper if desired.
6. Serve immediately into chilled ceramic or glass bowls, ensuring to pour in all the ceviche juices overtop to maintain optimal texture. Serve alongside a Mexican bottled hot sauce (Valentina, Búfalo or Cholula), lime wedges, and fresh tortilla “totopos” or salted tortilla chips.
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*Tip: For a twist, add a cup of cubed fresh cucumber, pineapple or mango (or all) to your ceviche.
What are some of your favourite Cinqo de Mayo dishes? Let us know in the comments below or tweet us @ViewTheVibe.
