Dave and I recently had “Mexican night”. We tuned in to a Mexican radio station, made delicious margaritas, sat outside with a big blanket around us and mind travelled to a warm place.
The margaritas were an inspiration from some friends who came over and made them for us during the Olympics. Each margarita had 2 ounces tequila, 1/4 ounce triple sec, the juice of one lime, mixed together in a martini shaker with loads of ice. Pour into salt rimmed glasses, sit back and relax.
I decided to make Mexican ceviche using this recipe as a base.
2 pounds Cubed white fish or bay scallops, raw (I used 1.5 of scallops and prawns)
5 – 10 serrano peppers or jalapeño chiles(very hot), diced (I used two peppers)
1 Red bell pepper, diced
1 Green Chiles, diced(didn’t use this)
1 Onion, diced (medium spanish onion)
3 Ripe tomatoes, diced (okay I did do this)
1 – 2 cloves Garlic, minced (who just uses 1 to 2 cloves?? I used 5 cloves of garlic)
1 Large avocado, diced (I made guacamole so didn’t use this part)
1 bunch Cilantro, with stems removed and diced (I also included some parsely in my mix)
1 tsp sugar ( 1 tbs)
2 cups lime juice (I cup of lime juice)
1/2 cup Lemon juice
1 bag Tortilla chips or
Pinch Salt and pepper
Cut the scallops and prawns into smaller pieces, finely dice and chop everything else, add the sugar into the lime/lemon juice mixture, throw everything into a bowl and stir. Make sure the fish is completely covered by the citrus mixture. Stir from time to time. Allow to sit for at least 3 hours. Serve up with margaritas/guacamole and tortilla chips and have some good times!