A colorful way for a refreshing fish cocktail made with sea bass, vegetables and serrano peppers! One of my favorites! It is a family recipe inspired by the three Mexican-flag colors, red, white and green. “Never ketchup, please.”
In our home in Acapulco, my grandmother made this recipe for years ~ it is her creation, however, some of us cousins added a little more to raise it a little notch to perfection.
The key ingredients are the freshest available fish.
Ingredients:
2 pounds tomato, firm. (You can substitute for red peppers)
2 cups of chopped onions
1 tablespoon of mince garlic
1 cup green olives chopped
1 cup of pickled jalapenos
1 teaspoon black pepper
1 teaspoon of salt
½ teaspoon of oregano (dry)
2 bay leaves
½ cup chopped cilantro
6 ounces fresh orange Juice
4 ounces lime juice
½ cup Olive oil
2 pounds fresh white fish, tilapia or halibut
Method
Peal and chopped tomatoes. Combine in a bowl with onions and garlic, olives, jalapenos and pepper, one teaspoon of salt, oregano, bay leaves, cilantro and orange juice. Refrigerate the sauce of 2 to 3 hours. To prepare the fish, boil the water with a teaspoon of salt. Remove from fire and add the fish fillets, slightly cooking for 30 to 45 seconds. Drain and cool. Combine fish in a bowl with lime juice for 30 minutes, drain. Combine fish with a very cold sauce. Add the olive oil. Marinate the ceviche in the refrigerator, covered 2 to 4 hours before serving.
Garnish with slice avocado
Serves 6 to 8
Also great as an appetizer.
