Ceviche Mixto Yucateco
A traditional ceviche from Mexico's Yucatán Peninsula, combining seafood with zesty lime juice and fresh vegetables.
Experience the vibrant and refreshing flavors of Mexico's Yucatán Peninsula with this traditional Ceviche Mixto Yucateco. This dish artfully combines the freshest seafood with zesty lime juice and crisp vegetables, perfect as an appetizer or light main course.
Ingredients
🐟 0.5 kg fish fillet Pargo, also known as Red Snapper
🍤 0.5 kg peeled shrimp
🐚 0.5 kg conch Chivitas/Caracol
🍅 12 Roma tomatoes
🧅 3 white onions
🍋 20 green limes
🌿 1 bunch cilantro
🧂 Salt Sal de Mesa
🌶️ Pepper
🥙 Tostadas for serving
🌶️ 1 habanero chili from Yucatán for spice
Instructions
1- Prepare the Vegetables:
- Cut the Roma tomatoes in half lengthwise, remove the seeds with a metal spoon, and dice the tomatoes into medium-sized cubes.
- Peel and finely dice the white onions.
- Wash and finely chop the cilantro.
2- Prepare the Seafood:
- Inspect fish fillets to ensure they are boneless. Cut into strips and then into medium-sized cubes.
- Place each type of seafood fish, shrimp, conch into separate ceramic bowls.
- Squeeze lime juice over each bowl: roughly 5 limes for the fish, and 3-4 each for the shrimp and conch.
3- Season the Seafood:
- Add salt and 1-2 teaspoons of pepper to each bowl.
- Mix each bowl to ensure even coating with lime juice and seasoning.
- Allow the seafood to rest for 10-20 minutes for the lime juice to "cook" it.
4- Combine Everything:
- In a large blue plastic mixing bowl, combine the diced tomatoes, onions, and cilantro.
- Add all the "cooked" seafood along with the accumulated juices from their bowls into the mixing bowl.
- Stir using a green plastic mixing spoon/spatula until well integrated. Taste and adjust seasoning with salt and pepper if necessary.
5- Serving Suggestions:
- Serve the ceviche in a traditional-looking bowl with tostadas.
- For a spicy kick, finely chop the habanero chili and sprinkle over the top.
Prep Time: 30-45 minutes
Cook Time: 10-20 minutes
Total Time: 40-65 minutes
Servings: 10-12
Equipment: Cutting board Green plastic, Kitchen knives Black and white handles, Bowls various types, see context, Metal spoon for scooping, Mixing spoon/spatula Green plastic, Manual citrus juicer Red plastic
Cooking Tips
- Tomato Preparation: Removing seeds ensures a cleaner texture and prevents the dish from becoming too watery.
- Onion Handling: Cutting onions slowly can minimize eye irritation.
- Cilantro Technique: Hold the bunch tightly for ease of chopping.
- Seafood Curing: Ensure sufficient lime juice covers the seafood to "cook" it properly.
- Flavor Balance: Fish tends to require more salt than shrimp.
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Juan Pablo Bacelis Ramirez: https://www.youtube.com/@juanpablobacelisramirez2108
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