Experience the vibrant flavors of Sinaloa with this exquisite fish ceviche, perfectly marrying the fresh tang of lime-cured tilapia with crisp vegetables and savory Clamato juice. A dish that delights as either an appetizer or a light main course, it's a true celebration of authentic Mexican cuisine.

Ingredients

🐟 1 kg Tilapia fillets, diced into small cubes
🍈 1.5 cups fresh green lime juice from 20 limes
🥒 4 large cucumbers, peeled, deseeded, and diced
🍅 8 medium-sized red tomatoes, diced
🧅 1 large red onion divided, half sliced thinly, half finely diced
🌿 1 small bunch fresh cilantro, finely chopped
🧂 1 teaspoon salt
🌶️ 1/2 teaspoon ground black pepper
🧃 470 ml Clamato juice, Clamato

Instructions

1- Prepare the Fish:

• Dice the tilapia fillets into small, uniform cubes.
• Place them in a white rectangular ceramic bowl.

2- Juice the Limes:

• Squeeze the juice from about 20 limes using a citrus juicer.
• Strain to remove seeds. Add 1 cup of this juice to the fish, mixing thoroughly.
• Add another 1/2 cup for a total of 1.5 cups. Season with salt and black pepper, mixing again.

3- Onion Preparation:

• Peel and slice the red onion.
• Julienne half and finely dice the other half.
• Add these to the fish mixture and mix well.

4- Curing:

• Cover the bowl with aluminum foil.
• Refrigerate for 2 hours.

5- Prepare Vegetables:

• While the fish is curing, dice the cucumbers and tomatoes.
• Finely chop the cilantro and combine these in a large clear plastic mixing bowl.

6- Combine Ingredients:

• After 2 hours, remove the cured fish mixture from the refrigerator. It should be opaque white.
• Add it to the bowl with the diced vegetables and mix thoroughly.

7- Add Clamato:

• Pour 470 ml of Clamato juice over the mixture and stir well.
• Adjust the amount of Clamato based on your preference for juiciness. Season to taste with salt and pepper.

8- Serve:

• Serve immediately, either in bowls or on tostadas.
• Optionally, add accompaniments like diced serrano chiles, Salsa Huichol, whole piquín chiles, saltine crackers, or tostadas with a spread of mayonnaise.

Prep Time: 30 minutes
Cook Time: 2 hours for curing
Total Time: 2 hours 30 minutes
Servings: Approximately 6-8
Calories: ~150-200 per serving
Proteins: ~20g
Fats: ~2g
Carbohydrates: ~15g
Equipment: Cutting board, Purple ceramic-coated knife, possibly Cuisinart, White rectangular ceramic bowl, Metal hand-press citrus juicer, Aluminum foil, Vegetable peeler, Large clear plastic mixing bowl, Large serving spoon

Cooking Tips

• Fish Preparation: Slice the fish fillets into uniform cubes for consistent texture.
• Juice Straining: Always strain lime juice to avoid seeds in your ceviche.
• Customize Ingredients: Adjust salt, pepper, vegetables, and Clamato amounts to suit personal taste.

#ceviche #sinaloanstyle #mexicanfood #seafood #lunchideas

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Sinaloa Fish Ceviche