A chunky salsa blended with a bit of ketchup is a great complement for
ceviche. In many ways, it's like a shrimp cocktail from the '70s, only fresher. This style of ceviche is popular in Mexico and is good served with a few corn chips or tostadas and diced avocado.
Although this recipe recommends snapper or grouper, it works equally well with oily fish such as mackerel. If you go in that direction, you might consider omitting the olive oil from the salsa, as the oiliness of the fish will more than compensate.
The fish is cut quite small and will take no more than 30 minutes to marinate. As such, plan accordingly to avoid marinating longer than necessary. The salsa on the other hand can be made a few hours in advance, and tastes better if you do.
Serves 4 people as a small starter
1
fillet snapper or grouper- juice from 5-6 limes
2
tsp salt
5
tomatoes, finely chopped1/2
red onion, finely chopped1/2
to 1 serrano chili pepper, finely chopped1/3
cup cilantro, finely chopped2-3
tbsp tomato ketchup1
tbsp olive oil1/8
tsp salt to taste
- A little avocado, cut into 1/4 inch cubes (and lightly salted)
- Tostadas or corn chips
In a small bowl, combine the chopped tomatoes, onion, serrano, cilantro, ketchup, and olive oil. Stir and add salt to taste. The salsa should taste clean and be well balanced with a subtle hint of ketchup. If anything, it should lack a bit on the sour side - this will come with the addition of the fish.
Place the salsa in the refrigerator for two hours to allow the flavors to meld. Although not an essential step, the flavors will improve.
The completed salsa for the ceviche. Make sure you taste it and adjust the flavors as necessary. The salsa may need a little more salt, tomato or spice based on the particulars of your ingredients.
Cut the fish into small 1/4 inch cubes.
Mix the salt and lime juice together. Add the fish and toss to coat. Marinate for about 30 minutes until the fish becomes firm and opaque in color. If the fish is not completely covered, stir it halfway through marinating.
The fish is marinating. Once it becomes a little more opaque, it's done.
Drain the lime juice from the fish and discard. Add the fish to the salsa and stir gently. Transfer to a serving plate and top with a finely sliced red onion or avocado. Serve with tostadas or corn chips for scooping up the ceviche.