Cinco De Mayo Ceviche

By: Rose Hewetson

Traditionally, ceviche is served on the beach in Mexico. This Bushwick-edition uses traditional Mexican flavors to highlight fresh fruits and vegetables that you can find at your local Co-Op. The fresh flavors capture the energy and excitement of Cinco de Mayo, and are best enjoyed with a couple of Modelos or margaritas (Yours Sincerely has a great spicy cucumber margarita that would pair wonderfully with this dish).

If you like, you can add some (very) fresh fish such as mahi mahi, or scallops. If your fish smells fishy, it’s not fresh. Use about one pound, finely diced. If you’re using scallops, you can also use about one pound, finely diced. Make sure you remove the orange roes–which you can freeze and use in stock, or pan-fry in butter with salt and pepper and finish with a squeeze of lime.

1 large avocado (firm but ripe), diced
1 large mango (firm but ripe), diced
2 large tomatoes, seeds removed, diced
1⁄2 medium cucumber, seeds removed, diced
1⁄2 red onion, finely diced
1 large handful cilantro, very finely chopped (stems included)
1⁄2 cup fresh lime juice
1 red chili, very finely chopped (remove the seeds if it is spicy)
1 scallion, finely sliced (base trimmed)
1 tbsp extra virgin olive oil, plus extra to garnish
salt and ground black pepper, to taste

Combine all ingredients in a bowl and toss to combine. Serve immediately, with fresh corn chips.

If you’re using fish or scallops, mix these with the lime juice and leave to sit until they turn white (the acid in the lime juice ‘cooks’ the protein in the raw seafood and changes its color). Then, add all remaining ingredients and toss to combine.

RecipeSabrina Katz