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Chef Ana Karina Rodríguez de HOUSE Restaurante Cuernavaca nos Comparte la Receta Perfecta para Preparar Ceviche en Casa Durante esta Cuarentena.


This time of year is my favorite. The Easter holidays are a party for me, it reminds me that my birthday is coming and that makes me doubly happy.
When we were little we had a belief that when we gave ourselves “the luxury” of cooking shrimp broth and fried mojarras, “El chahuistle” fell on us, that is, the entire Maya or Rodríguez family would come home, without being notified, as if They just dropped by the aroma, something like Speedy González and then what for us was going to be a feast for 5 people who we wanted to end it in tremendous "evil of the pig", ended up being a one-time tasting menu for 12 people or plus.

Now I understand that the joke of food is to share what you have on the table with the people you love and who love you, but as a child I did not understand it, I longed for those little moments of wealth that we had and did not want to share it with anyone else , than with my parents and my brothers.

Shrimp Ceviche With Pineapple, Mango & Avocado.

INGREDIENTS:
  • 10 pcs fresh shrimp *
  • 250 gr of Sea Bass Fillet **
  • The Juice of 4 lemons (approximately)
  • 1 can of Chipotle in Adobo
  • Salt to taste
  • Freshly ground pepper to taste
  • ¼ piece of Jícama
  • 1 ½ pcs Mango Ataulfo
  • 1 pc of cucumber
  • 1 handful of coriander
  • 1 pc of Avocado
  • ½ pc of Jalapeño Chili
  • 1 piece of fresh pineapple

WHAT TRUCKED YOU, CHENCHA

PREPARATION:
  1. Reserve in refrigeration the plate or bowl where you will mount your ceviche and the container where you will mix it.
  2. Cut the bass into small cubes and set aside in the refrigerator.
  3. Clean the shrimp, removing the shell, head and tail, once you have only the shrimp's abdomen, make a vertical cut on the top to remove the intestine (it is the gut that runs the length of the shrimp) rinse and cut into small pieces. Reserve in refrigeration.
  4. Peel and remove seeds from the cucumber, mango and avocado, cut into small cubes along with the jicama and reserve in the refrigerator.
  5. Wash and disinfect coriander, dry it very well with towels; occupy only the sheets, place them on a board and chop them.
  6. Mix the fish and shrimp in the cold container that you had previously stored, we do this so as not to raise the temperature of the ceviche and that when it is eaten it is perfectly cold; add salt, pepper, lemon juice and a few drops of the chipotle chili marinade. Let stand for 2 minutes and add the fruit cubes that you had stored in the fridge, finish with chopped coriander and a few slices of jalapeño pepper, mix well and rectify seasoning.
  7. Serve on the cold plate or bowl that you had reserved. We decorate it with a dehydrated pineapple flower, at home you can save this step and add some pineapple cubes to the ceviche.
  8. Accompany toast or tortilla chips and enjoy the touch of HOUSE at home.

TIPS:
  • The number of pieces depends on the size of the shrimp.
  • It can be any fish, ask the fishmonger to give it to you without skin, this way it will be easier for you to cut it, just check that it has no bones or scales, passing the fingertip on both sides of the fish fillet. On the other hand, the snook fillet regularly weighs around 1kg or more, you can occupy the portion of the recipe and the rest keep it in your freezer in an airtight bag, previously removing all the air.

Remember that this quarantine our takeaway menu includes: Shrimp Ceviche with Pineapple, Mango and Avocado, Beach Ceviche and Vegetarian Ceviche with Mushrooms, Avocado and Jalapeño. The best Ceviches in Cuernavaca!