This spicy ceviche from the southern Mexican state of Chiapas can be served on fresh greens for lunch or for a light dinner, accompanied by warm tortillas. Any of the fish substitutions will work equally as well in this dish. Note: This recipe requires advance preparation.
Ceviche de Mojarra Ingredients
- 2 pounds cichlid or sunfish fillets (or substitute freshwater fish: bass, perch, or pan fish)
- 4 jalapeño chiles, stems and seeds removed, minced
- 1 1/2 cups fresh lemon juice
- 1 cup chopped red onion or sweet onion
- 2 cups peeled, seeded, and chopped tomatoes
- 1 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/2 cup chopped cilantro
- 3 tablespoons olive oil
- 2 cloves garlic, minced
- 1/2 cup chopped green olives
- 3 tablespoons mayonnaise
Instructions
- Cut the fish into 1-inch pieces and place them in a shallow glass baking dish, such as Pyrex, pour the lemon juice over them and sprinkle with 1/2 of the minced jalapeños. Marinate the fish for one hour in the refrigerator. Then pour the fish and the marinade into a colander and let it drain for a few minutes. Carefully place the fish into a glass bowl and set aside.
- In a small bowl, mix the onion, tomatoes, salt, black pepper, cilantro, olive oil, garlic and the remaining jalapeños together. Pour this mixture over the fish and mix gently.
- Mix the green olives and the mayonaise together in a small bowl.
- Serve the marinated fish on fresh greens with a dollop of the olive-mayonnaise mixture.
Photo by Silvia Trigo from Pexels
The following two tabs change content below.
Publisher | Christened the "Pope of Peppers" by The New York Times, Dave DeWitt is a food historian and one of the foremost authorities in the world on chile peppers, spices, and spicy foods.
Latest posts by Dave DeWitt (see all)
- Enchiladas Verdes con Chile Pasado - 02/08/2023
- Smoked Oysters with Ancho Chile Sauce - 01/13/2023
- Machaca Sierra Madre - 01/11/2023
