Sinaloa-Style Ceviche

Sinaloa-Style Ceviche Recipe

Servings: 4-6 people

Ingredients:

• 1 pound fresh, sashimi-grade white fish (such as halibut, sea bass, or snapper), cut into small dice
• 1/2 cup freshly squeezed lime juice
• 1/4 cup mixed juices (orange, grapefruit, or passionfruit) for balance
• 1/4 cup chopped red onion
• 1/4 cup chopped fresh cilantro
• 1 jalapeño pepper, seeded and finely chopped
• 1 avocado, diced (optional)
• Salt, to taste
• Fresh tortilla chips or tostadas, for serving
• Chopped cilantro, for garnish

Food Safety Concerns:

• Ensure the fish is sashimi-grade and stored at 39°F (4°C) or below.
• Handle the fish and other ingredients with clean hands and utensils.
• Refrigerate the ceviche at 39°F (4°C) or below until serving.
• Do not serve the ceviche if it has sat at room temperature for more than 2 hours.

Preparation:

1. In a large bowl, combine the fish, lime juice, mixed juices, red onion, cilantro, and jalapeño pepper. Stir gently to combine.
2. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the fish to "cook" in the citrus juices.
3. Just before serving, stir in the diced avocado (if using).
4. Season the ceviche with salt to taste.
5. Divide the ceviche among serving glasses or bowls. Serve with tortilla chips or tostadas, and garnish with additional cilantro if desired.

Notes:

• For a more intense flavor, let the ceviche sit at room temperature for 15-20 minutes before serving.
• To prevent over-marinating, it's essential to only leave the ceviche in the refrigerator for the recommended 30 minutes.
• Always use sashimi-grade fish and fresh, clean ingredients to ensure a safe and delicious ceviche experience.

Who this recipe is good for:

• Health-conscious individuals: This recipe is a great option for those who follow a Mediterranean diet or seek a lighter, protein-rich meal. The sashimi-grade fish provides a good source of omega-3 fatty acids, while the citrus juices and avocado (optional) add healthy fats and antioxidants.
• Foodies who enjoy exploring different flavors and textures: The combination of lime juice, mixed juices, and spicy jalapeño pepper creates a unique and refreshing flavor profile, making this recipe appealing to adventurous eaters.
• Individuals with dietary restrictions: This recipe is gluten-free, making it suitable for those with gluten intolerance or sensitivity. Additionally, the fish and citrus juices provide a vegan-friendly option for those following a plant-based diet.

Who this recipe is bad for:

• Those with a weakened immune system or compromised health: The risk of foodborne illness is higher with raw fish, making this recipe unsuitable for individuals with weakened immune systems or compromised health, such as older adults, young children, or individuals with chronic illnesses.
• People with sensitive stomachs or digestive issues: The combination of citrus juices, spices, and fish may be challenging for those with irritable bowel syndrome (IBS), acid reflux, or other digestive issues.
• Those who are not comfortable with raw fish or high-risk ingredients: This recipe is not suitable for individuals who prefer cooked fish or are hesitant to consume raw fish due to concerns about food safety or personal preference.
• Large groups or parties: This recipe serves 4-6 people, making it better suited for a small gathering or intimate dinner rather than a large party.