Mexican Ceviche

Name: Mexican Ceviche
Prep time: 30 min
Yield: 8
Cuisine: Mexicana
Ingredients: 1 kilo saw steak, cut into 1 cm cubes; 2 cups lime juice, green; 1/3 cups olive oil; 3 cloves garlic; 1 kilo tomato, ripe; 1 cup onion, chopped; 1/3 cups fresh cilantro, chopped; 1/2 cups ketchup, (ketchup); 2 tablespoons buffalo sauce, tabasco sauce; 1 tablespoon dried oregano; 1/2 teaspoons salt; 1/4 teaspoons black pepper, freshly ground; 2 tablespoons pickled serrano pepper; 2/3 cups green olives

Lorenza Avila

Cocktail of fish cooked in green lime juice and accompanied by tomatoes, chili, cilantro, and olives, in a tomato sauce. A typical recipe from Acapulco, Mexico.

Reviewed by Editorial Team of Kiwilimón

Published: 07-01-2010

Preparation

30 mins

Low

Place the fish in a glass container, pour the lime juice over it, and let it marinate at room temperature for 2 and a half hours. Heat the oil in a skillet, add the garlic, and sauté for 3 minutes. Discard the garlic and let the oil cool. Chop the tomatoes, remove the seeds, and retain their juice. Place them in a large glass container, add the onion, cilantro, tomato sauce, buffalo sauce, oregano, salt, pepper, chopped chilies, and olives, and mix. Add the oil in which the garlic was fried and set aside. Wash the fish 3 times in cold water. Cover it with water and let it rest for 5 minutes, then rinse again. Add it to the container with the mixture. Season with salt and pepper.

Nutritional information

* Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.

At the moment, this recipe does not have nutritional information.

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Mexican Ceviche

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