Marinate 1 lb white fish or shrimp for an hour in lime juice (2 limes), a pinch salt, and a dash of garlic powder. Cook for 3 min each side on a pan. Mix 2 cubed tomatoes, 2 diced avocados, 3 minced garlic cloves, 1 cup diced mango, 2 cups diced cucumber, 1 chopped jalapeno, 1/2 cup diced red onion, lime juice, 1 bunch cilantro, and cooked fish/shrimp. Sprinkle salt + pepper.
Man oh man, am I craving some tropical flavors of home these days! This tropical ceviche does the trick! We are mid-late winter here in Finland. This is my second winter here and I just don’t think I’ll ever get used to this.
It’s probably not helping that I’ve finally gotten around to scrap-booking our wedding stuff, which was held on the beach and we did a whole tour of Florida the week before, which means a lot of really yummy tropical food.
On that trip I had as much ceviche as I could get, and it was good! So I put together this little recipe.
- 1 lb white fish or shrimp
- Limes – for heat cooking you’ll need 5 or 6 juicy limes in total, for acid cooking you’ll need 10-13 juicy limes
- 2 tomatoes, diced with seeds removed
- 2 avocados, diced
- 2-3 garlic cloves minced
- 1 jalapeno finely chopped
- 2 cups of cucumber diced
- 1 cup of mango diced, fresh or frozen
- 1/2 cup red onion diced
- 1 bunch of cilantro chopped.
- Garlic powder
Directions To Prepare
Traditionally, ceviche is done by cooking fish in citrus acid, not with heat. I know for a lot of people this does not sound appealing at all, but never fear, I’ll walk you through how to do a cooked version too. You won’t know the difference! As some of you may already know, I’m expecting a little one in a few months so, doctor’s orders, I must heat cook my fish until further notice.
Start off by getting your favorite flaky white fish, or shrimp, or a combination. Whatever floats your boat.
As I said, we’re mid winter here, and fresh white fish is a little more scarce this time of year, so I have a pre-cubed frozen flaky white fish, similar to cod that I have thawed.
For heat cooking in a bowl, or bag, marinate your fish for about an hour, by juicing 2 juicy limes, and adding a pinch of salt and a dash of garlic powder. Once or twice check on it and give it a stir.
In a pan or on the grill, cook your fish about 2-3 minutes each side, just until it’s firm and cooked through. You should be able to flake it with a fork.
For Acid cooking – in a bag marinate/cook your fish with lime juice salt and garlic powder. You will need, I would estimate, 7-10 juicy limes for this method. The lime juice should completely cover the fish.
Throw in a pinch of salt, squeeze the air out of the bag and put it in the fridge for 3-5 hours (depending on thickness). Every now and then check on it, turn it over, massage it, make sure every bit gets cooked.
While the fish is marinating, time to get chopping, and the rest of the recipe really is that simple.
Size of the chop of the veggies is all up to your preference on texture. I like to use cucumber, avocados, a couple tomatoes, some red onion, 2 or 3 garlic cloves, a jalapeno, some mango, a couple more juicy limes, and a big bunch of cilantro. Season with salt and pepper.
Once the fish is cooked through, and if heat cooking, also cooled, flake the fish and add it into the veggie mixture. Adjust the seasoning to your liking.