Fish ceviche is one of the most popular starters in all of Latin America. In this recipe you will learn to prepare it Cancun style, with a spicy touch and contrasting aromas that you will surely love. Take note and make this delicious Mexican ceviche
Ingredients to make Cancun style Ceviche:
• ½ kilogram of Sole finely diced
• 3 units of Lemons (the juice)
• 4 tablespoons of olive oil
• 2 dessert spoons of coarse or grain salt
• 1 dessert spoon of ground black pepper
• 3 units of Red Tomatoes without skin or seeds
• 1 small Red Onion, diced
• 1 pinch of coriander chopped
• 1 unit of finely chopped green chili
How to make Cancun Style Ceviche:
Before getting down to work, we try the chili or jalapeño pepper to check the degree of spiciness first. Before introducing it into meals, Mexicans always try the chili first, so we add the amount to our liking. Each person has a tolerance level on the spicy, so add it to your consideration and that the chili does not predominate.
Cut the sole into small cubes and place them in a bowl. Add the lemon juice, salt and pepper to taste and let marinate until it turns white and bubbles come out. This may take about 30 minutes. We will leave the sole in the refrigerator covered with plastic wrap to prevent the refrigerator from acquiring the aroma of the fish. After half an hour, we strain the preparation to remove the remaining juice. Transfer the fish to a glass bowl and add the red onion, the tomato, the green chili (jalapeño or habanero peppers also work) and the cilantro, all finely chopped.
Finally, we add a splash of extra virgin olive oil and serve the Cancun-style ceviche on golden tortillas, more popularly known in Mexico as tostadas. These tostadas are fried Mexican tortillas. We accompany with avocado and a very cold beer.
