Ceviche, fish “cooked” by pickling it in citrus juice, may be considered the quintessential Mexican beach food but here in Mobile and Dauphin Island.   I love to serve it in the summer, especially when we’re dining alfresco.

"Chill Out" Ceviche

Serves 8 as an appetizer

 Ingredients:

1 pound fresh skinless salmon, snapper, bass,  shrimp, halibut, tuna, scallops or other ocean fish fillets.

•   Cut into ½ inch cubes or slightly smaller immediately before placing in citrus to preserve freshness.

About 1 ½ cups fresh lime juice with 8-12 keylimes.

• Add the squeezed keylime juice when the dish needs to hold it’s flavor and color for several days    or needs to "cook" in less than 4 hours.  ** I always use some keylimes.

1 medium red onion (white will work).

• Chopped into ¼ inch pieces

1 pound ripe tomatoes (2 medium-large round or 6 to 8 plum) 

• I usually mix it up between the whole and cherry.  Grape or plum also works well.

Two medium Poblano chile peppers. (very mild without seeds.)

• Roast directly under the broiler, turning every 3-4 minutes until the skin has evenly blistered but not burned. 
• Or with tongs, evenly blister over a gas cooktop flame.
• Then place in medium bowl covered with a tea towel for 5-10 minutes to allow the heat to steam away the outer skin. 
• After resting in the bowl remove the blistered skin and interior seeds.
• Finely chop or mince the Poblano's.

Fresh hot green chiles to taste.

• Stemmed, seeded and finely chopped (2-3 serranos or 1-2 jalapenos)
• Use gloves or wash hands well before touching sensitive areas.

1/3 cup chopped fresh cilantro, plus a few leaves for garnish

•  Be sure to use cilantro and not parsley.

1 to 2 tablespoons olive oil, preferable extra virgin (optional, but recommended to give a glistening appearance)

Salt to taste once the mixture is complete.   Kosher or sea salt is preferred.

1/2  to 2/3 can of

1 large or 2 small ripe avocados.

•  Peeled, pitted and diced.  Be sure to have a dish or bowl of lime juice ready to dip the sliced avocado as soon as it meets the air to prevent browning.
•  To determine ripeness of avocados gently press the skin and expect a minimal amount of softness.  If hard as a rock then it is not ripe.  Do not refrigerate avocados if using immediately.

Tostadas or tortilla chips or saltine crackers for serving

1. Marinating the fish

In a glass or stainless steel bowl, combine the fish, lime and onion. You’ll need enough juice to cover the fish and allow it float somewhat freely. Cover and refrigerate for about 4 hours until a cube of fish no longer looks raw when broken apart. (Be careful to not overcook as toughening will occur)

The fish can be marinated a day in advance; after about 3-4 hours depending upon amount of “cooking” desired ( I usually go 3 hours), when the fish is “cooked”, drain it so it won’t become too limey. Pour into a colander and drain off the lime juice completely but DO NOT rinse.

2. The Flavorings

In a large bowl, mix the tomatoes, green chiles, cilantro, olives and olive oil. Stir in fish (I usually use clean hands or surgical gloves to mix) and then season with salt to taste (about ¾ teaspoon).

Cover with a piece of plastic, press down firmly to minimize air contact and refrigerate if not serving immediately.  Avocados can be added now or later.

3. Serving

Just before serving, stir in the diced avocado (if not previously added), being careful not to break up the pieces.

For the freshest flavor, add the flavorings no more than a couple hours before serving.  The keylime juice will help the dish to maintain flavors for several days.

Serve with fresh sliced limes and they add a great burst of fresh flavor on the plate.

Dana and I fell in love with this dish while filming Rick Bayless’s series PBS Mexico: One Plate at

a Time” on the Yucatan.  Enjoy!