from Mercado Negro Fish Market
Yield: 2 Servings
Ceviche "de la Casa"
This is what Chef David and I ate in the fish market during our Ensenada episode! Make sure to use the freshest fish you can find! Also, feel free to use whatever fish is in season or local; you can add cooked mussels, cooked clams, raw oysters, raw squid or cooked crab!
Prep Time 30 minutes
Additional Time 1 hour
Total Time 1 hour 30 minutes
- 1/3 lb cooked octopus (2-3 tentacles)
- 1/3 lb shrimp
- 1/3 white fish (rockfish, halibut, etc)
- 4-6 limes
- 1/3 cup cilantro, chopped fine (loosely packed)
- 5-6 green onion, sliced
- 2 roma tomato diced (guts removed)
- 1/2 jalapeño, seeds and stem removed, minced
- 1/3 diced cucumber (seeds and guts removed)
- 1/2 red bell pepper, diced
- 1/3 cup tomato juice OR 2 Tbsp ketchup
- saltines or tortilla chips for serving
- 1/2 avocado
- Peel and devein shrimp and chop in bite size pieces (rounds), leaving 4 whole for presentation.
- Slice whitefish (cube) and octopus (rounds) into bite size pieces.
- Add shrimp and whitefish and octopus into bowl with just enough lime juice to cover. Let sit in fridge for at least 1 hour, but up to overnight (if leaving overnight, omit octopus until just before serving).
- While fish is "cooking" chop tomato, onion, cilantro, cucumber, jalapeño, bell pepper, and combine into bowl.
- Once fish is cooked through (from acid in lime juice), combine fish and lime juice with vegetables and tomato juice. Salt to taste (IMPORTANT: don't salt until you're ready to serve or you'll "cure" the fish).
- Pour into serving dish and garnish while 4 slices of avocado. Serve with saltines, chips, lime wedges, and hot sauce.
Don't bother pairing wine with this dish; it screams for a cold Mexican beer.