Baja Mexican Ceviche
If you have yellowtail, and you love Mexican ceviche, then
this Baja recipe is for you. Just make sure you use the
freshest herbs, vegetables and limes, the freshest yellowtail,
and a few crunchy tostadas. Because that's how they're make
The yellowtail I used for my Baja Mexican ceviche was caught
last Super Bowl Sunday. That day, big schools of yellowtails started
sweeping through by mid-afternoon. The hook-ups were happening
like popcorn in blistering oil. It was way more fun than watching any
NFL halftime show.
Give this simple Baja recipe a try. Aside from the yellowtail, you can
get everything you need at your local Mexican market. Make sure
your friends and family are hungry, because they’re going to
love this dish.
Mexican Baja Ceviche (6 servings)
2 pounds yellowtail, cut into 1/2-in cubes
12 medium size limes (or lemons)
1/2 of a red onion (julienned)
1 bundle cilantro
5-6 small red/yellow sweet peppers (julienned)
1-2 serrano peppers
Cracked Black pepper
1 bag tostada shells
Making The Mexican Baja Ceviche
1. Cut and chop the yellowtail into 1/4" cubes pieces. Liberally
salt the fish, and set aside in a plastic tupper ware container.
2. Juice approximately 12 fresh limes or lemons, and pour over
the chopped yellowtail. Make sure all your fish is covered with the lime juice.
Refrigerate for 2-3 hours.
3. In a separate bowl, add julienned whole red onion and sweet peppers.
Add rough chopped cilantro and finely chopped serrano pepper. Add a pinch
of salt and pepper to taste.
4. Remove yellowtail from refrigerator and strain out all the lime
juice. Add yellowtail to cut vegetables in a bowl and toss ingredients together.
Add salt and pepper, check for saltiness, add more if necessary.
5. With a large serving spoon, ladle ceviche mixture onto the Mexican tostada
shells. Serve immediately.
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KITCHEN GADGETS & INGREDIENTS FOR THIS RECIPE 🌶
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➤ Ex-Large Mixing Bowl w/Lid $23.95
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➤ Porcelain Ramekin Pinch Bowls 6-ea $12.95
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