We love that Americans have embraced Cinco de Mayo as a celebration of Mexican culture and heritage. After all, there’s a lot to love about the vibrant hues, foods, and fun of our sister to the south.
This year, to get ourselves in the mood, we whipped up a batch of Ceviche Estilo Sinaloa from Mexico: The Cookbook. This version of the old world South American dish hails from the Sinaloa region, also known as the “breadbasket of Mexico” due to its widespread agricultural production.
But with or without the carbs, this little number is worth your time & effort. Simple to make and fresh on the palette, it’s sure to be a crow pleaser, no matter your crew.
Ceviche Estilo Sinaloa
– 1 1/2 pound / 700 g red snapper fillets, skinned and diced
– juice of 8 limes
– 2 tomatoes, seeded and finely chopped
– 3/4 white onion, finely chopped
– 1 large cucumber, seeded and finely chopped
– 3 pickled jalapeño chiles, membranes and seeds removed and finely chopped
– 3 tablespoons finely chopped cilantro (coriander)
– sea salt and pepper
– extra virgin olive oil, for drizzling
– tostadas, to serve
– 1 avocado, peeled, pitted, and sliced, to serve
Put the fish into a bowl, add the lime juice, and let marinate in the refrigerator for about 3 hours or until the flesh changes color without losing its texture. Drain off the liquid.
Combine the tomatoes, onion, cucumber, and chiles in another bowl and season with salt and pepper. Gently fold in the cilantro (coriander) and fish and drizzle with olive oil. Taste and adjust the seasoning, if necessary.
Serve on tostadas covered with sliced avocados.