Happy Cinco de Mayo! This time last year we were preparing to head off on our honeymoon to Mexico. It was there that I tried ceviche for the first time and it’s taken me this long to recreate my favourite meal at home.
Our honeymoon was just as amazing as our wedding. We spent 4 days in New York City before heading to Mexico for a week of chilled out bliss. We stayed in the Secrets Maroma Beach Resort and it was one of the best experiences ever. I was unsure how we would both cope with one week of doing essentially nothing, but we managed!
The surroundings were beautiful and everything we imagined: a pristine, white beach; crystal clear waters, lavish settings and delicious food and drink. The staff were also incredible, nothing was too much for them.
In the resort there were numerous restaurants and we sampled them all. For lunch we enjoyed heading to the buffet lunch which had a host of delicious food on offer. My favourite was the ceviche. I had never tried it before but knew I would love it. Every day they used a different fish and slight variations on seasoning and I was hooked. I had huge portions, often going back for seconds. This recipe below brought me right back to that amazing holiday.
Some people might be a little squeamish when it comes to ceviche and understandably it’s not for everyone, even though the acid in the lime cures the fish it is still essentially raw. I can’t stress this enough but you MUST use fresh fish. Go to your local fishmonger that you trust and ask what they have that is fresh and local. This ceviche works with any firm white fish such as sea bass, sea bream or monkfish as I used here. It was Scottish and fresh so I knew it would be perfect.
- 200 grams fresh white fish
- Juice of 4 limes
- 1/2 teaspoon of salt
- 1 red chilli
- 1/2 red onion
- Handful of coriander
- 1 ripe mango
- Prepare the fish by removing any skin and bones, you can ask your fishmonger to do this for you. Cut the fish into small cubes, about 1-2 cm. Juice all the limes into a bowl and add the fish, sprinkle in the salt and stir well. Cover tightly and place in the fridge for 1 hour.
- Finely dice the red onion and place in a bowl of ice water for 5 minutes, this will take the edge of the raw onion. Finely dice the chilli, removing the seeds if you prefer, and half the coriander. Remove the fish from the fridge and add the red onion (drained), chilli and coriander. Cover and leave at room temperature for half and hour.
- To serve, cut the flesh of the mango into 1-2 size cubes and mix gently with the fish. Serve of plates, allowing most of the lime juice to drain off. Tear the remaining coriander over the ceviche.
- Serves 2-4 as a starter or main