Mexican Ceviche Recipe
Mexican Ceviche Recipe

Mexican Ceviche Recipe

Before we arrived in Mexico I never imagined I would be eating ceviche seafood! Ceviche is not a dish I had previously associated with Mexican food.  It seems I was deliciously mistaken.

Map of Mexico

Map of Mexico

We are visiting the Yucatan region of Mexico.  The map above is terribly unclear but Yucatan Peninsula is surrounded by water.  Yucatan is the raised “nob” above the green Guatemala. The Gulf of Mexico is on one side of the Yucatan peninsula and the gorgeous Caribbean Sea is on the other.

Yucatan Peninsula Map

Yucatan Peninsula Map

Now that you can picture where we are in Mexico I will show you the map above which shows the Yucatan Peninsula. We are visiting Playa del Carmen which is on right side of the map, where the Caribbean Sea meets the coast. The pyramid symbols shown are the ancient Mayan ruins. We visited the Tulum ruins a few days ago and were in awe.  Chichen Itza is the largest of the ancient civilisations in this region.

CoCos Culinary School

CoCos Culinary School

Whenever we visit a country I like to take some local cooking classes.  It’s a great way to get a real “taste” for the country. This is how I discovered that not all Mexican cuisine is taco’s and burritos. Each different Mexican region has foods and cooking styles specific to that area.

Cooking School Ceviche Timbal

Cooking School Ceviche Timbal

In the Yucatan Region the food is influenced by Mayan style cuisine and foods which have been abundant in the area.  Seafood is commonly eaten with a paste or marinade made from the annatto seed which is one of the main spices in the region.  A popular cooking style is Pibil, which is from the Mayan word p’ib, meaning “buried”. In this method food is wrapped in banana leaves, and cooked in a pit oven. Although, more commonly in modern day it is placed in a conventional oven.

Mexican Ceviche Recipe -Timbal

Mexican Ceviche Recipe -Timbal

To learn more about Yucatan cooking my good friend Danah, little Anais and myself have booked into Co.Cos Culinary School at Playa del Carmen for a cooking class. It was a great surprise to find we would be cooking a Ceviche recipe today. The dish was a little more special than a regular ceviche recipe, we were making a layered Ceviche Timbal which would include some other delicious Mexican flavours.

Co.cos Mexican Cooking School

Co.cos Mexican Cooking School

We were firstly introduced to some of the Mexican ingredients that would be included in our dish. The ingredients had been sliced for us which made the cooking process very simple.

Mexican Ingredients

Mexican Ingredients

Ceviche is the method of immersing a raw protein in citrus juice to produce a cured “cooked” end product. It is a popular method of cooking in coastal regions.  Previously I have included a recipe for traditional Fijian Kokoda which is similar to the Yucatan Ceviche.

Mexican Ceviche Recipe

Mexican Ceviche Recipe

The main difference between Fijian Kokoda and the Yucatan version is the accompanying flavours. This dish is served with a Chipotle Alino and the very abundant mango and avocado which we are seeing everywhere in Mexico.

Mexican Ceviche Recipe
Recipe Type: Seafood
Cuisine: Mexican
Author: Julie
Prep time:
Cook time:
Total time:
Serves: 2
A deliciously fresh Mexican dish from the Yucatan Peninsula
Ingredients
  • Ceviche
  • 80 gm fresh white fish diced (1cm)
  • 1 Tbs fresh coriander chopped (cilantro)
  • 1 Tbs red onion finely diced
  • 100 ml lime juice
  • 15 gm olive oil
  • 1 tsp serrano chili finely chopped
  • pepper to taste
  • Chipotle Alino
  • 1-2 chipotle peppers (boiled for 15 mins)
  • 75 ml vegetable oil
  • 1/2 tsp mustard
  • 1 Tbs white vinegar
  • 1 Tbs onion chopped
  • 1/4 tsp salt
  • pepper to taste
  • Timbal
  • 1 small sweet potato
  • 1/2 avocado finely diced
  • 1 mango finely diced
Instructions
Ceviche
  1. In a mixing bowl place all the ceviche ingredients.
  2. [cap id=”attachment_19498″ align=”aligncenter” width=”500″][url href=”http://www.gourmetgetaways.com.au/?attachment_id=19510″][img src=”http://www.gourmetgetaways.com.au/wp-content/uploads/2015/09/Anais-Making-Ceviche-Recipe-500×375.jpg” width=”500″ height=”375″ class=” size-large” title=”Anais Making Ceviche Recipe” alt=”Anais Making Ceviche Recipe”][/url]Anais Making Ceviche Recipe[/cap]
  3. Place the bowl in the fridge for between 1/2 hour and 2 hours maximum.
Chipotle Alino
  1. Place all the ingredients into a jug and use a stick blender to puree into a sauce.
  2. Refrigerate until needed.
To Make the Timbal
  1. Boil the sweet potato until soft.
  2. Make the potato and drain in muslin to remove all excess liquid. Refrigerate.
  3. Cut the mango into 1 cm cubes.
  4. [cap id=”attachment_19498″ align=”aligncenter” width=”500″][url href=”http://www.gourmetgetaways.com.au/?attachment_id=19505″][img src=”http://www.gourmetgetaways.com.au/wp-content/uploads/2015/09/Mango-and-sweet-Potato-500×333.jpg” width=”500″ height=”333″ class=” size-large” title=”Mango and Sweet Potato” alt=”Mango and Sweet Potato”][/url]Mango and Sweet Potato[/cap]
  5. Cut the avocado into 1 cm cubes.
  6. [cap id=”attachment_19498″ align=”aligncenter” width=”333″][url href=”http://www.gourmetgetaways.com.au/?attachment_id=19504″][img src=”http://www.gourmetgetaways.com.au/wp-content/uploads/2015/09/Danah-Dicing-avocado-333×500.jpg” width=”333″ height=”500″ class=” size-large” title=”Danah dicing avocado” alt=”Danah dicing avocado”][/url]Danah dicing avocado[/cap]
  7. Once the ingredients have been prepared assemble the Timbal as follows:
  8. Place a food stacker on the serving plate.
  9. Press a 1 cm layer of sweet potato into the base of the food stacker.
  10. Layer the avocado and then the mango into the food server.
  11. Press the layers slightly so the food is a little compressed.
  12. Finish with a layer of the ceviche.
To Serve
  1. Add a decorative swish of the chipotle sauce to the plate and a few more drops to the top of the Timbal.
Serving size: 2 Unsaturated fat: 0

I hope you have enjoyed experiencing a little bit of the Yucatan Peninsula. This is a delicious fresh flavour that would work well in our Australian summer.  I would be very tempted to try this ceviche served in lettuces leaves with a little mango.

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About Julie

Comments

  1. What a great culinary adventure… lovely recipe too!

  2. Love the plating, for one. And yes to fresh and tasty Mexican food…Anais making a ceviche dish, how amazing is that!!

  3. This is right up my alley, looks divine. Love the authentic recipe!

  4. I like that you take cooking lessons in the various countries, such a great way to learn about the food.

    • It is a great way to learn about a country, it also let’s me take home a recipe or two that I can recreate. Making the dishes at home is like having the holiday again ?

  5. Yummo! I think I am going to make this again real soon.

  6. The ceviche timbale is beautifully presented. How lovely that you and your daughter were able to do a cooking class together. You certainly did some incredible things on your trip to Mexico xx

  7. Being fortunate enough to have quite a few blogfriends resident in Mexico I was aware of the popularity of ceviche there. That said I absolutely love your version, appreciate the sweet potato timbale new but attractive to me and really like this particular plating method: shall copy on all fronts ) !

  8. This recipe is just so pretty, I adore Fijian Kokoda and grew up on it (lived in Fiji as a child) – so this version has me curious, will give it a try. xxx

  9. What great fun and wow you guys did an awesome job in plating that dish…beautiful! We have been there many times when we lived in the States but my kids could never pronounce Chichen Itza so they used to call it “Chicken Pizza” LOL Sharing my friend!

  10. That’s a 5-star plating, Julie. I need that sauce in my life!!

  11. Absolutely magnificent presentation! How lovely to share this experience with your daughter.
    🙂 Mandy xo

  12. Hi Julie, ceviche is one of my most favorite things to eat, your presentation is amazing! what a great idea to take a cooking class everywhere you travel, that really brings a place into full view.

    • Hi Cheri, thank you so much for your kind comment Cheri. The cooking class is always a highlight of any trip for me, I always learn so much about the country and the relationship with food.

  13. Hi Julie,
    This cooking class sounds fantastic and thanks for sharing your new found knowledge because it’s all new to me as well. Love this dish with it’s gorgeous colours and flavours. Taking a class on your travels is such a great idea! I thoroughly enjoyed your post and love when I discover something new that I want to try! Thank you 🙂

  14. I loved the food in Playa del Carmen. It was nothing like American Mexican food and every bite was a delight. After reading this post, I’m ready to go again. 🙂

  15. I can taste the freshness with my eyes! x

  16. Anais looks like a chef! This recipe is amazing! Love mexican food and ceviche !

Trackbacks

  1. […] and seafood.  CoCos Culinary School is located in Playa Del Carmen. During our time in this Mexican cooking class we learned to how to prepare 3 dishes and were given the recipes for each […]

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