Traditional Mexican Food

Ceviche (pronounced Se-vee-chay), is a popular treat during a day of fun in the sun and surf! Speckled along the alabaster shores of #playadelcarmen, beachside eateries are serving up this tangy appetizer with buckets of beer and ice cold margaritas to their happy-go-lucky patrons.

For fellow seafood lovers who cannot wait to get to the beach to sample a batch of this light and fresh, white fish dish, here is a simple recipe that is sure to be a hit at any gathering! Please note that you will need to prepare this appetizer about 3-4 hours ahead of time as the fish needs time to cure in the juice of the lime.

CEVICHE MIXTO

4 basa fillets

1 cup prawns, shelled, with tails removed

Juice of 12 limes

A handful of fresh cilantro, chopped

2 roma tomatoes, diced

1 jalapeño pepper, minced

2 avocados

1/3 cup onion, minced

1-2 tsp sea salt

Cut the basa fillets into 2mm slices (it needs to be quite thin to cure quickly). Squeeze the juice of the limes into a glass baking dish and add the fish along with one tsp of salt. Mix together, cover and place in the refrigerator. Allow the mixture to sit for 2-3 hours, stirring occasionally. Chop prawns into smaller pieces and add them to the fish half an hour before serving.

Meanwhile, prepare the onion, cilantro, tomatoes and jalapeño. Just before serving, cube the avocados. Add them and the rest of the vegetables to the fish with more sea salt if needed. Ceviche is best served chilled with tostada shells or nacho tortilla chips and your choice of hot sauce on the side.

Spice up your next Super Bowl, World Cup or Birthday Party with this healthy, Mexican inspired alternative!