Everyone has a favorite warm weather dish, mine happens to be ceviche. Or at least it was ceviche until today when I concluded that I should probably stop eating it since the mahi mahi made my throat swell up. Eeek!
The manual labor that was needed for this was quite daunting since we don’t have a citrus squeezer. Not to mention that the limes I bought at Trader Joe’s produced approximately 1/4 teaspoon of juice each.
Needless to say, I had to squeeze an absurd amount of lemons and limes to get enough juice for this tasty meal.
Note to self: Buy citrus squeezer…like, yesterday.
At the end my hand ached like my belly does after eating 6 of these but I kept on truckin’ knowing it would pay off with that first bite of zesty ceviche on a crispy baked tortilla chip.
This recipe comes straight from my mama. Aren’t those always the best kinds of recipes?
She makes this all throughout Spring and Summer for anyone who crosses through her house to snack on. Even my picky eater brother and vegetable hating father enjoy this.
Also, I’m pretty sure my grandma only comes to visit when she gets a guarantee that ceviche will be involved.
Did I mention that this is practically calorie free?? Yep, white fish , bell pepper, onion and citrus juice. Calorie free! Until you dip some crunchy baked tortilla chips in it, then it’s up to a whoppin’ 140 calories per serving.
Still pretty darn healthy if you ask me!
You should definitely make this for your Cinco de Mayo party!
Yes, yes, it’s not a traditional Mexican meal but it’s bright, colorful and perfect for a fiesta.
According to Wikipedia it originates from somewhere in South America…close enough right?
Throw the onion into the food processor and get it chopped up into tiny pieces.
Then put the bell pepper in and pulse them a few times until you have small enough pieces to fit on a chip but large enough that you can still tell what it is.
Toss the jalepeno and garlic in and give them a whirl. I like this chopped up finely because I’m a big pansy when it comes to spicy things.
Slice the fish thinly and then cut into smaller pieces. It needs to be tiny enough for the acid of the citrus to “cook” the fish through.
10-12 oz Mahi Mahi (Tilapia, cod or another white fish will also work)
1 ½ cups lime juice
1 cup lemon juice
¼ cup orange juice (optional)
1 red bell pepper
1 yellow bell pepper
1 orange bell pepper
½ red onion
1 bunch cilantro
1 large clove garlic
1 medium jalapeño
Salt and pepper
Cut fish into thin pieces and place in a shallow dish. Pour citrus juice over the fish. Be sure it completely covers the fish so that all the pieces can “cook” in the acids. Let sit over night in the refrigerator.
Chop onion in a food processor into small pieces and add to a large serving dish.
Cut bell peppers into large chunks and then pulse in the food processor. These chunks should be slightly larger than the minced onion. Add mixture to the serving dish.
Add jalapeño, cilantro and garlic to processor and pulse to desired size. Add to the serving dish.
Once the fish is “cooked” through add it to the bell pepper mixture and stir. Serve with tortilla chips.
From the Little Yellow Kitchen,