Good Eats: Mexican Ceviche Recipe

October 1st, 2013 • BY

It’s hard to decide what we love most about ceviche, the Mexican dish made of (sometimes raw) seafood marinated in citrus juice. It’s full of ultra-fresh, healthy ingredients and it pairs perfectly with a Tecate. Recently, a hotel in Cancun, Mexico, Sandos Cancun Luxury Experience Resort, debuted eight new culinary classes, including one just about making ceviche. If you can’t jet down there for a taste, the chef shared one killer ceviche recipe to pique your appetite.  

Ceviche Recipe (with beer, habanero, mango and cucumber)

2 oz. cooked shrimp
2 oz. cooked octopus
1 Tbls. chopped onion
1/8 cup diced mango
1/8 cup diced cucumber
2 tsp. lemon juice
handful of chopped cilantro
2 tsp. olive oil
1/4 tsp salt (or more to taste)
1/2 habañero pepper, diced (or more to taste)
4 tsp. Tecate beer, cold
 
In a bowl, mix all of the ingredients, ideally chilled, except the last two. Mix gently. For the garnish, add the diced habañero and cold beer. Serve immediately with tortilla chips.
 
About the hotel: Cancun is all about ease: It’s easy to get to, easy to relax in, but also surprisingly easy to find novel adventures outside of city limits. Sandos Cancun Luxury Experience Resort (all-inclusive, from $203 per night per person; sandos.com) is no exception: Each of its 214 guest rooms and suites overlook a glowing swath of Caribbean Sea, three Infinity pools and a Jacuzzi invite lounging, and the staff at the nearby water sport center are ready to lend out kayaks, pedal boats, sailboats and windsurfers at a moment’s notice. What sets this resort apart from other Cancun resorts, however, is its inventive classes. In addition to ceviche, learn to mix cocktails, make salsa, and craft sushi after days exploring the area’s jungles and beaches.

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Kate Siber

About

Kate Siber has worked as a pastry cook, a small-time farmer, a ski-rental tech, and a thankless-accounting drone, among other distinctive vocations, but the career she tried on and kept was writing. For the last eight years, Siber, a freelance writer and correspondent for Outside magazine, has traipsed the globe in search of stories, shooting blowguns with Amazonian tribes in Ecuador, tracking rhinos in South Africa, and diving with— More about this author →