Colima-Style Ceviche
Ceviche is thought to have originated in Peru, but I’ve had many variations throughout Mexico that might just be my favorite. In the city of Manzanilla I had the pleasure of spending 2 days with Chef Nico at his restaurant La Sal, appropriately named for the sea salt that is harvested on the coast nearby. Manzanilla is the capital of the state of Colima on the western coast of Mexico, and the way they prepare ceviche is a little different from other parts of the country. Instead of using whole shrimp or chunks of fish, they mince it up before soaking it in lime juice with shredded carrots, tomatoes, cucumbers, and chiles. Chef Nico prepares a beautiful plate of Colima-style ceviche in his restaurant, and I’ve adopted this method at home. It’s a colorful display of fish and vegetables and it scoops up easily on a tostada or fried tortilla chip. I serve it as an appetizer or as a first course in my Mexican dinners and it’s always a hit. For those who like a little more heat in their ceviche, add more chiles. As with all ceviche, it should be served immediately so the fish doesn’t get tough and chewy.
Ingredients
Makes 4 servings
Colima-Style Ceviche
1-pound white fish, finely minced (snapper, halibut, or cod work well)
3/4 cup fresh lime juice
1/3 cup orange juice
2 teaspoons sea salt (I use Colima sea salt), plus more for finishing
2 carrots, peeled and finely grated
1 small red onion, finely chopped
1 cucumber, peeled and finely chopped
2 medium tomatoes, seeded and finely chopped
½ cup cilantro, finely chopped
1 jalapeno, seeded and finely chopped (more if you want more heat)
4 radishes, finely chopped
½ teaspoon dried marjoram
Tostadas or tortilla chips for serving
Process
In a large bowl, combine the fish, lime juice, orange juice, and salt. Let sit in refrigerator for 10 minutes. Add the remaining ingredients (except tostada) and stir well. Let sit for 5 minutes, then pour into a sieve, pressing lightly to release most of the liquid. Discard liquid. Put mixture into a serving bowl and taste for salt. Serve immediately with tostadas or tortilla chips.
