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Ceviche de Mariscos Recipe from our Riviera Maya Cooking Vacation

Ceviche de Mariscos Recipe from our Riviera Maya Cooking Vacation

Name: Mexican Ceviche de Mariscos
Prep time: 10 min
Cook time: 240 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 1/2 lb (220 g) skilled fillets of Sierra (kingfish); 1/2 lb fresh shrimp; 100 Surimi Crab; Juice of 6 or 7 large limes (1 1/4 to 1 1/2 cups) diluted with about a half-cup of water; 12 oz (340 g) tomatoes, finely chopped; 3 or 4 serrano chiles en escabeche; 1/4 cup (65 ml) olive oil; 1/2 tsp dried Mexico oregano; 1/2 tsp salt (to taste); Freshly ground pepper; 1 small avocado, sliced; 1 small purple onion, sliced into rings; 2 tbsp cilantro, chopped

May 25, 2015
Peg Kern

Appetizers & starters
Dairy Free
Gluten Free
Nut Free
Seafood Dishes

Overview
Recipe for Mexican Ceviche de Mariscos

The Riviera Maya is known as a haven of stunning luxury resorts, and they’re also increasingly becoming food destinations in their own right. After time spent lounging in the sun, or enjoying the crystal clear waters with jet-skiing, snorkeling, and so much more, a hearty and refreshing meal is a must. And while you’ll find a lot of flavors and gourmet dishes in this part of Mexico, one of the most popular will always be ceviche, such as this recipe from our Cooking on the Riviera Maya culinary vacation.

Since today is Memorial Day too, it also could work quite well as a great cold appetizer, as its perfect for sharing at a barbecue (as long as your local seafood supplier is still open!) If not, bookmark or Pinterest this page, as its a perfect Summer dish. This particular authentic Mexican seafood ceviche serves eight people.

10 minutes
4 servings
Acid
240 minutes

Ingredients

1/2 lb (220 g) skilled fillets of Sierra (kingfish)
1/2 lb fresh shrimp
100 Surimi Crab
Juice of 6 or 7 large limes (1 1/4 to 1 1/2 cups) diluted with about a half-cup of water
12 oz (340 g) tomatoes, finely chopped
3 or 4 serrano chiles en escabeche
1/4 cup (65 ml) olive oil
1/2 tsp dried Mexico oregano
1/2 tsp salt (to taste)
Freshly ground pepper
1 small avocado, sliced
1 small purple onion, sliced into rings
2 tbsp cilantro, chopped

Instructions

Cut the seafood into small cubes, about ½ inch (1.5 cm), and cover them with the lime juice.
Set the fish aside and put in the refrigerator to chill until the fish loses its transparent look and becomes opaque (around 3 hours).
Stir the pieces from time to time so that they get evenly “cooked” in the lime juice.
Mix the tomatoes with the serrano chiles en escabeche, olive oil, dried Mexican oregano, salt, and pepper. Add to the ceviche, and then return the ceviche to the refrigerator for at least 1 hour to season. (You should serve it chilled, but not so cold that the oil congeals.)
Before serving, top each portion of ceviche with slices of avocado and onion rings and sprinkle with a little chopped cilantro, if desired. It’s best eaten the same day.
The ceviche is delicious all on its own, but can also be enjoyed with tortilla chips for dipping.

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