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Join us via Facebook Live on Thursday, April 30, 2020 to follow along while Louisa makes this delicious, fresh dish.

Baja Style Ceviche

When I was in Mexico a few years ago, we had ceviche every day at lunch and dinner – we couldn’t get enough of this fresh, light, healthy appetizer! This recipe is quick and easy to prepare, but you have to refrigerate for a while before eating, so give yourself plenty of time.

Although you’re not cooking with heat, you are actually going to “cook” your seafood with citrus juice, so this is nothing like eating raw fish! For the best end product, make sure all your ingredients are really fresh!

1 # Very Fresh Firm or Semi-firm White Fish (snapper, tilapia, halibut, sea bass, grouper)

OR 1# Very Fresh Sea Scallops

OR 1#  Steamed Shrimp (just lightly cooked – you can use cooked frozen, but thaw it before starting)

OR 1# of a combo of above choices

1½ C Fresh Squeezed Lime Juice

1 Small-medium Yellow or Red Onion, minced

2 Medium Tomatoes, chopped into ½” pieces

1-2 Fresh Jalapenos (seeds removed), minced

¼ C Fresh Cilantro , finely chopped

¼ C Orange Juice or ½ t Sugar

Salt & Pepper to taste (about ½ teaspoon each)

1 ea Avocado, cut into ½” pieces

(If you don’t like cilantro, you can use a combo of fresh mint and parsley.)

  1. Cut seafood into ½” cubes, and place in a glass or stainless steel bowl.
  2. Add in onion and cover with lime juice (use enough to cover the seafood completely, and so it can “move” freely; you may need more than 1½ C)
  3. Cover tightly and refrigerate for 2 hours, until the seafood is fully “cooked”. Stir it up a couple of times during this time. The fish or scallops will be white all the way through, just as if you had cooked it with heat. 
  4. Drain the seafood/onions.
  5. In a large bowl, mix together the other ingredients, and add in the seafood. Stir together and serve immediately with homemade corn tortillas or good quality tortilla chips. (If you’re not ready to serve this right away, leave out the avocado. Cover and refrigerate, only adding the avocado right before serving.)

 

Homemade Tortillas

You can use store-bought tortillas or tortilla chips to scoop up your ceviche – but there’s nothing to compare with homemade! You will need a tortilla press and some instant corn “masa”. I usually use Maseca – in a white bag with a green and yellow logo. (It’s gluten free!)

The directions for preparation are on the bag, but they don’t include salt, and I think a little salt helps bring out the corn flavor so I always add a little. (a quarter teaspoon per cup of masa is probably enough.)

To make about 8-10, 5” tortillas:

1 C Maseca instant masa flour

¾ C Water

¼ teas Salt

Mix together with a spoon until well combined. (If the mixture seems too crumbly, you can add more water, but only add a teaspoon at a time. If it is too wet and sticky, add a little more masa.) 

To use your tortilla press, you will need to line it with plastic or parchment. (Don’t use plastic wrap – it’s too thin.) If you have ziplock bags, take a large one and cut off the zip side and slit two other side so it’s connected just on one side. You can keep reusing the same bag, just wipe it off and keep using. Otherwise, use two pieces of parchment paper. 

Place a ball of masa mix (about 2 Tablespoons) in the middle of one side of the plastic, fold it over and place on the press. Fold the top of the press down, and using the lever gently press the tortilla. Then, turn your tortilla 90 degrees and press again. Keep doing this until it’s even. Your tortilla should be pretty thin, but not paper thin.

Meanwhile, heat an ungreased cast iron or carbon steel pan on high heat until it’s very hot, then turn to medium high. Gently peel the tortilla off the plastic or parchment paper and place it on the hot pan and cook for a minute-ish, turn for another minute, remove from the pan and eat! 

These are best fresh out of the pan, but you can wrap them in a kitchen towel to keep warm. Or rewarm them by wrapping 4-6 tortillas in a damp (not wet!) paper towel and microwave for 30-45 seconds.