While we were staying in Todos Santos, Baja California Sur, Chef Dany Lamote at the Hotel California there served us this ceviche, and since the mackerel had just been caught, it was fresh and superb.
This is a classic dish all over Mexico. The fish of choice on the Pacific side of the Baja Peninsula is the sierra, or Spanish mackerel, but you can substitute snapper or grouper. For a smoother-tasting ceviche, add 2 tablespoons of olive oil just before serving. I often serve this as an appetizer in a martini glass.
1 pound Spanish mackerel, cut in 1/4-inch cubes
1 tablespoon finely chopped fresh cilantro
2 Roma tomatoes, cut in 1/4-inch cubes
1 small white onion, finely chopped
1 or 2 serrano chiles, minced
6 Mexican limes, juiced, seeds removed, or more to taste
1 ounce Hotel California tequila
Salt to taste
Combine all ingredients is a bowl and marinate at room temperatures for at least 2 hours or preferably overnight. Serve with unsalted corn tortillas.
Yield: 4 servings as an appetizer
Heat Scale: Medium
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