June 23, 2022
Harira is one of my favorite Moroccan dishes. There are many variations but they all include legumes (usually lentils and chickpeas), tomato, onion, turmeric, and…Read This Post
This recipe from Chef Ana of our Hola Mexico cooking vacation first appeared as our July 2009 recipe of the month. You can cook with Chef Ana on one of our amazing Mexico cooking vacations! But in the meantime, follow this simple recipe for a delicious ceviche.
Prep time: 5 minutes
Cook time: 240 minutes
Cook method: Acid
For serving: Tostadas, Totopos or Saltines, Splash of Hot Sauce to taste
1. Take the fish and cut into ½ inch cubes.
2. Place fish in the cup of lime juice in a rectangular Tupperware. Make sure there is enough lime juice to cover the fish. Place in the refrigerator for 3-4 hours (maximum of 5 hours).
3. Discard the lime juice in the Tupperware and mix fish gently with all of the other ingredients. Don’t over-stir or the fish may crumble.
4. Chef’s notes: Serve with saltines, tostadas (crisp corn tortillas) or totopos (crisp corn tortilla triangles). Add a splash of your favorite hot sauce, to taste. The ceviche goes very well with a lighter flavored beer like Modelo Especial or Pacifico.
©Chef Ana Isabel Garcia Moreno.
By Peg Kern
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