The resort @FPSouthofthBorder offers some on-site activities, if you wish to plan ahead and leave your palapa for an hour or so. Wayne and I decided we would check out the “cooking” class, which ironically, involved no cooking at all. The dish of the day was Ceviche- marinated fish in salsa. Simple, and delicious. I’ve eaten a lot of it, but never made it. I was intimidated by the raw fish – how long should I leave it in the citrus?… Will it sufficiently “cook” in the juice?… I learned this was a no problemo type of dish. AND Abi, our instructor, informed me that this was the dish the men in her family made for family gatherings. I looked around me and found that I was the only female participant, so she was correct about that today at least. I found that it’s so easy, and so fast, why would you not make it? So boys, I encourage you to break out the knives. We ladies need a snack, and you’ll be rewarded for this fast and easy one. No “cooking” necessary.
- 1 lb fresh white fish (such as sea bass, slightly frozen) (*)
- Salt & Pepper to taste (about 1 tsp each)
- 20 limes, squeezed (**)
- 1 white onion, diced
- 1 cucumber, peeled & diced
- 4 tomatoes, diced
- 2 jalapeno’s, seeds removed, and finely diced
- 1 bunch cilantro, diced
- 2 avocados, diced
- Tortilla Chips
First, dice the fish into about ¼ inch cubes, and season with salt and pepper. Cover with lime juice and set aside, covered with a towel, to “cook” in the juice. While the fish is “cooking” dice all the vegetables, accept the avocado, and place in a large bowl. Stir to combine. By now, the fish will have turned white at the edges (about 10-20 minutes). Spoon the fish into the vegetables, but don’t pour all the lime juice in so the ceviche is not watery. Stir to combine. Taste and adjust salt, pepper and lime seasoning to your taste. Top with diced avocado, sprinkled with lime to preserve color. Serve immediately with chips.
Serves 4-6 people.
(*) If you freeze your fish slightly, so that it is still soft, but has a frost on it, it will be easier to cut.
(**) Save time by slicing one end of the lime, then cutting vertically into the center half way, and juicing the lime whole.
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