Rick Bayless is an American celebrity chef, who did over six years of research to write one of the finest cookbooks on Mexican cuisine. Rick gradually shot to fame and currently he owns 6 restaurants in Los Angeles, Chicago and San Francisco. Rick’s extensively researched cookbook “Authentic Mexican: Regional Cooking from the Heart of Mexico” is considered to be “the greatest contribution to the Mexican table imaginable”.
Rick’s contemporary ways of cooking Mexican foods has made him very popular and in this recipe he described how to prepare a super simple and mouthwatering frontera ceviche recipe. This food is very tasty and colorful and is absolutely perfect for sunny days.
So, if you want to hit the beach with some cooling food, you can definitely prepare this ceviche ahead of time and enjoy it at the beach with your family.
Difficulty level: Easy
Servings per recipe: 4-6
Time required for preparation: 10-15 minutes
Time required for cooking: 1-4 hours
1 blender or food processor
1 large bowl
Plastic cling film
1 lb. of skinless “sashimi-quality” ocean fish fillet (snapper, halibut or bass)
1 large tomato (cored, seeded and cubed)
1 teaspoon of white granulated sugar
1 cup + ½ cup of freshly squeezed lime juice
1 medium white onion, chopped
1/4th cup of pitted manzanillo olives
2 tablespoons of extra-virgin olive oil
2-3 Serrano chilies, stemmed and chopped
Salt, to taste
Method of Cooking
1. Remove the fish fillet from the refrigerator and let it sit at room temperature for 30-40 minutes or until it becomes soft. Then take the fish fillet and cut it into small bite-sized cubes. Once done, set aside the fish cubes in a bowl and then take some limes.
Lightly press and roll the limes between your hand and the chopping board because that helps to extract out maximum juice from the limes. Then cut the limes in half horizontally. After that, put one of the lime halves in a juicer and press the juicer to extract out the juice from the lime.
2. Repeat the same process to extract out juice from all the lime halves and continue the process until you get about 1 ½ cups of fresh lime juice. Once done, pour the lime juice into a large bowl and then put the fish pieces in it.
Make sure that you have enough lime juice in the bowl so that the fish pieces can easily swim in the juice. After that, take the onion and cut it in half. Peel off the skin of the onion halves and then cut off the basal plate and the tip. Once done, chop the onion halves fairly finely and then add them to the fish pieces in the bowl.
3. Give a brief stir to the mixture to mix in the chopped onion and then cover up the bowl tightly with a plastic cling film. Then pop the bowl into the refrigerator and let the fish cubes cook in the lime juice for 1-4 hours. Cooking the fish in the lime juice for 1 hour will give you medium rareness; while, cooking it for 3-4 hours will give you well-done fish. Once the time elapses, take out the bowl of fish from the refrigerator and uncover it by removing the plastic wrap.
4. After that, strain out the lime juice from the bowl and discard it because this lime juice cannot be used in any other dish. Let the dry fish sit at room temperature for a few minutes and in the meantime, take the Serrano chilies and snap off their stems.
Cut the chilies roughly into small pieces and then put them into a food processor or blender. Then take the green olives and rinse them under water. Add the green olives to the Serrano chilies in the food processor and then process the mixture until you get a smooth paste.
5. Once done, add the paste to the fish cubes in the bowl and then chop up the cilantro and the tomatoes. Add the chopped tomatoes and cilantro to the fish and onion mixture and then season the mixture with sugar and salt.
Finally, drizzle some extra-virgin olive oil over the mixture and then toss the mixture until all the seasonings and the oil is nicely incorporated into the ceviche. Once you are ready with the ceviche, serve it over fried tortilla chips and with some fresh cilantro.