It snowed yesterday! Just for a bit, but yay! We never get snow here. This weekend was supposed to be very cold (“very cold” for us is anything below freezing temperatures, haha) but I think the temperatures are rising again. Too bad, because I was kind of looking forward to staying at home for a few days if needed. Since it never snows here, when it actually does, the roads collapse very fast. So anyway, remember a while ago I shared some ideas we had for our wedding menu? One of them was some kind of ceviche. It’s never too early to start trying out these ideas, so that’s why I’m sharing this ceviche recipe with you today. It’s my mom’s recipe (she’ll also be helping us out in the kitchen) and it is delicious. As in, oh-my-god-this-tastes-amazing. It’s very refreshing thanks to the mango, so I think it’ll be perfect for the summer.
Here’s the recipe, and let me know if you try it out, because I think you’ll definitely love it!
- 5 limes
- 3.5oz or 100g skinless monk fish
- 1 seedless jalapeño, very thinly diced
- cilantro, chopped
- 1 Tbsp tequila, white Herradura
- 1.8oz or 50g red onion, diced
- 3.5oz or 100g prawns or crawfish (the one pictured has prawns) (also, the weight listed is for the headless, skinless and deveined prawns, of course)
- 1.8oz or 50g mango, diced
- avocado, to decorate (we didn’t have any this time so we didn’t add it, but we did for New Year’s Eve and it was fantastic with it)
- Squeeze the limes and dice the monk fish. Marinate the monk fish with the jalapeño and cilantro for about two hours in the lime juice and tequila.
- Place the red onion in ice cold water so it loses its strong flavor.
- After the two hours have passed, add the onion, diced prawns or crawfish, and the mango to the monk fish.
- Wait two more hours, add a bit of salt, and serve with diced avocado; you can remove most of the marinade liquid if you prefer.