Our Favorite Ceviche And Guamacole Recipes From Mexico

Esencia Estate
By  Islands Staff Aug. 21, 2014

SEA BASS CEVICHE

  • 1 pounds Sea Bass fillets, finely diced
  • 1/4 Fresh arugula (chopped)
  • 1/2 cup seeded tomato (finely diced)
  • 1/2 cup finely chopped red onion
  • 1/4 cup fresh cilantro leaves (finely chopped)
  • 1/4 cup Tequila Mango (diced)
  • 1/4 cup Clamato
  • Salt and ground black pepper
  • 1/4 Serrano and Jalapeño Chile (slices)
  • Smashed Ginger (just a touch)
  • 1/2 cup Lime juice
  • 1/2 cup Orange Juice
  • 1 lime, cut into wedges

Put the sea bass in a medium bowl. Pour the lime juice over the fish and mix gently to combine. Cover with plastic wrap and chill in the refrigerator until the fish is white throughout, 15-20 minutes. Remove from the refrigerator and drain off the lime juice, gently squeeze the fish with your hands. Discard the lime juice. Add tomato, onion, cilantro, jalapeño and Serrano Chile, arugula, tequila, mango, Clamato juice, ginger, lime and orange juice, season with salt and pepper. *Note: The fish is easiest to dice when it is partially frozen.

** GREEN CEVICHE**

  • 1 pound Black Grouper fillets (finely diced)
  • 1/2 cup jalapeño peppers (finely diced)
  • 1/2 cup seeded green tomato (chopped)
  • 1/2 cup red onion (finely chopped)
  • 1/4 cup fresh cilantro leaves (chopped)
  • 1/2 avocado, halved, pitted, peeled, and thinly sliced
  • Seedless Green olives (finely sliced)
  • 1/2 cup lime juice
  • Salt and ground black pepper
  • 1 cup lime juice (about 8 large limes)
  • 1 lime cut into wedges

Put the black grouper in a medium bowl. Pour the 1-cup of lime juice over the fish and mix gently to combine. Cover with plastic wrap and chill in the refrigerator until the fish is white throughout, 15-20 minutes. Remove from the refrigerator and drain off the lime juice, gently squeeze the fish with your hands. Discard the lime juice. Add tomato, onion, cilantro, jalapeño, green olives, avocado and ½ cup lime juice, season with salt and pepper. Arrange the avocado slices on top of the ceviche and serve immediately with lime wedges alongside. *Note, the fish is easiest to dice when it is partially frozen

** GUACAMOLE**

  • 2 ripe avocados
  • 1/2 teaspoon Kosher salt
  • 1 Tbsp of fresh lime juice or lemon juice
  • 2 Tbsp to 1/4 cup of sliced onion
  • 2 tablespoons cilantro leaves, finely chopped
  • 1/2 ripe tomato, seeds and pulp removed, chopped
  • Salt and pepper

Cut the avocados in half. Remove seed. Scoop out avocado from the peel, put in a mixing bowl. Add onion, chile serrano, garlic, coriander and season with salt and pepper to taste. Cover with plastic wrap directly on the surface of the guacamole to prevent oxidation from the air reaching it. Serve with tortilla chips.

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