At Passover, Mexican Jews often eat Veracruz-style fish with a spicy sauce like my friend, Mexican cookbook writer Pati Jinich, or salmon ceviche with serrano peppers, as I enjoyed years ago in Mexico City.
Mexican Salmon Ceviche
March 18, 2021
Ingredients
- Grated rind of 1 lime and juice of 3
- 1pound skinless, boneless fillet of salmon, bluefish, red snapper, or mackerel
- 2ripe tomatoes, cut in chunks
- 1 to 2fresh serrano chilies, cut in thin circles
- ½cup finely chopped scallion
- 1tablespoon olive oil
- 2tablespoons finely chopped fresh cilantro
- 1teaspoon fresh oregano
- Salt and freshly ground pepper to taste
- 2avocados, cut into small cubes
- Greens (optional)
Yield: 6 to 8 servings
Preparation
- Step 1
Grate the rind of one of the limes. Then extract the juice from all 3 and put the lime in a round pottery or glass bowl.
- Step 2
Cut the fish into 1/2-inch cubes and add to the bowl with the lime juice, turning the fish so the juice penetrates throughout. Cover and refrigerate 12 hours or longer, stirring occasionally.
- Step 3
Add the tomatoes, serrano chilies, scallion, olive oil, cilantro, oregano, salt, and freshly ground pepper to taste, and lastly the avocado. Chill for a few hours then serve in a glass bowl or on a bed of pea shoots or other greens if desired.