The first time I had ceviche was down in the East Cape – Baja. We were staying at a hotel that served one snack in the afternoon. They served ceviche with saltine crackers. I was starving so I had some. It was SO good, I’ve been making and eating it ever since.
2 filets – Firm fish – like Talapia, Tuna. Wahoo …
1 medium white / sweet onion
4-5 roma or vine ripened tomatoes
1 bunch – cilantro
2 tablespoons ketchup
1/4 cup store bought salsa
Salt and Pepper and Garlic Powder
About 2 tablespoons balsamic vinaigrette salad dressing
Dice up the fish into small pieces. Having the fish a little frozen is the easiest way to do this.
Place diced fish into a large bowl. (If your fish wasn’t a tad frozen, you might want to place your bowl into another bowl with some ice in it or onto an ice pack .. to keep the fish nice and cold while you are dicing up all of your other ingredients.
Squeeze lime juice just until it starts covering your fish. I break apart the fish a bit so the lime juice gets down and around the pieces.
Dice up your onion. I place this on top of my fish.
Now dice your tomatoes and cilantro and add to your bowl.
I just layer the ingredients on top of the fish. I’ve always done it this way … I guess it seals in the fish with the lime juice 🙂
Now add the rest of your ingredients and stir well.
Cover and let sit in the fridge for at least 2 hours.
I stir mine every hour or so to get the ingredients well incorporated!
Serve with saltine crackers or tortilla chips and enjoy!