Like many Hispanic dishes, ceviche has grown tremendously in popularity in recent years. At Sylvia’s Enchilada Kitchen, we make it according to this easy-to-prepare recipe. Still it does take a little advance planning. Use the freshest, best-quality fish you can find, and make the ceviche as soon as you get home. Shop for a firm white-fleshed ocean fish, such as red snapper, my favorite. Fresh tortilla chips are handy for scooping ceviche out of the dish.
Makes 6 servings
3 (7-ounce) very fresh white fish fillets such as red snapper, sea bass, striped bass, grouper, sole, or flounder
1 cup fresh lime juice
¾ cup finely chopped vine-ripened tomato, seeds removed, rinsed, and drained
1 (3-inch-long) jalapeño, minced
½ cup finely chopped white onion
½ cup chopped fresh cilantro
1½ teaspoons salt
½ teaspoon dried Mexican oregano
½ teaspoon ground cumin
1½ teaspoons pickled jalapeño juice
2 ripe avocados (see Enchilada Queen Avocado Wisdom), chopped
2 limes, cut into wedges for garnish
Cut the fish fillets into ¼-inch pieces. Place in a nonreactive dish and toss with the lime juice. Cover tightly and refrigerate for 6 hours.
In a medium bowl, combine the tomato, jalapeño, onion, cilantro, salt, oregano, and cumin. Set aside for 30 minutes.
Drain the lime juice from the fish and lightly rinse the fish to “stop” the cooking by the acid; drain.
Combine the vegetables and fish. Serve in individual bowls garnished with a few pieces of avocado and a wedge of lime.
Mexican oregano is a relative of lemon verbena, whereas Mediterranean oregano is a kind of mint. Native to Mexico, it also grows in Central and South America and is sometimes referred to as Puerto Rican oregano. Although this herb shares the basic pungent flavor of Mediterranean oregano, it also has notes of citrus and mild licorice. Mexican oregano is almost always used in the dried form. If you need to substitute, try dried marjoram or lemon verbena. If you need to use Mediterranean oregano, use a little less.