Cinco de Mayo is next week and of course, that means it’s time to cook up some delicious Mexican food. When you think of Mexican food, you probably think about quesadillas, burritos, and nachos – not quite clean eating. But, those are the very Americanized versions and interpretations of Mexican food. The Mexican food culture is actually quite diverse, depending on the region. We are particularly fond of the flavors and spices that are commonly associated with Mexican food, like the very earthy spices cumin and chili powder and the herbaceous cilantro. Plus, we tend to go towards the coastal cuisine that prominently features seafood. Our ceviche with plantain chips is light, full of flavor, and easy to make. Plus it’s gluten and dairy free and high in protein and fiber, perfect for anyone following a paleo or grain free diet.
Here’s the great thing about this recipe – you can add, remove, or change any ingredient to suit your needs and create a whole new recipe. Check out our ceviche “cheat sheet” so you can create your own masterpiece:
CEVICHE CHEAT SHEET
Step 1: Pick your fish We recommend something that’s wild and locally caught, which means that it’s seasonal and fresh. Smell the fish – it should smell like the ocean. If it smells “fishy” then it’s not fresh. We like to use a firm-fleshed fish as its texture holds up better. Try rockfish, red snapper, halibut, cod, shrimp, and scallops.
Step 2: Pick your acid Acid is what will gently cook the fish. Most people stick with lemon and/or lime juice but we like to sneak in a little orange or tangerine juice for a hint of sweetness. And please use the zest of those citrus fruit – they’re full of essential oils (big flavor punch) and antioxidants. When using the zest of a citrus fruit, make sure to choose organic so you don’t ingest any pesticides. The other benefit of using acid is that you don’t need to use any salt, as the acid will enhance the flavor of the dish, much like salt does.
Step 3: Pick your veggies The most commonly used veggies in ceviche are onions, bell peppers, and cucumbers. They all lend a ton of crunch and freshness. We also like to add jicama, as well as vary up the colors of the peppers and tomatoes. If you like it spicy, make sure to add some jalapeno, serrano, or habaneo pepper. And don’t forget the fresh herbs! Cilantro is king when it comes to ceviche. But, if you are one of those people who despise ceviche or think it tastes like soap, use some fresh mint or basil.
Step 4: Add something sweet The addition of some fresh fruit that’s in season, like mango, papaya, peach, nectarine, or pineapple, really makes the ceviche come alive. When you eat, your tastebuds want to experience more than one taste. A spoonful of fish, veggies, mango, and acid is a really well-balanced bite and very satisfying.
- 16 oz. firm white fish, such as red snapper, rockfish OR shrimp
- zest and juice of 1 lemon, 1 lime, 1 orange
- 1/2 sweet yellow onion, diced
- 1 yellow bell pepper, diced
- 1/2 English cucumber, peeled and diced
- 1 mango, peeled, seeded and diced
- 1/4 cup chopped cilantro
- .PLANTAIN CHIPS
- 1 green plantain, sliced into 1/16th inch rounds (use a mandoline if you have one)
- 1 tbs. virgin coconut oil
- Chop the fish into small chunks and place in a glass bowl. Add the juices and let sit for 30 minutes to "cook".
- Pour off the juice and add juice of 1/2 lemon and lime, 1/4 tsp. of each zest, onion, pepper, cucumber, mango, cilantro. Stir to combine.
- Heat coconut oil in a large skillet. When hot, add the plantain slices. Sprinkle with sea salt. Cook until lightly golden on bottom. Flip and cook until golden on bottom.
- Serve ceviche in a bowl garnished with plantain chips for scooping.