Mazatlán Ceviche de Sierra: A Refreshing Mexican Delight
Why This Recipe Works
- Salting and draining the shredded carrots removes excess water, ensuring a deeper, more concentrated carrot sweetness.
- Freezing the fish until firm makes it easier to chop up in a food processor to the desired ground texture.
- A short marination with plenty of lime juice leaves the fish properly “cooked,” tender, and flavorful.
In the coastal town of Mazatlán in Sinaloa, Mexico, ceviche de sierra, a fine ground fish ceviche, is considered the ultimate form of ceviche. This beloved dish combines fresh Pacific sierra fish, lime, onion, cilantro, and a generous amount of finely grated carrot to create a tart and sweet explosion of flavors. It is the perfect refreshing dish for a hot summer day.
Ceviche has a rich history in Sinaloa, gaining popularity in the 1970s as a work meal for fishermen. Over time, it spread from the fishing community and became a staple in the local cuisine. Today, Sinaloa offers a wide variety of ceviches made with different types of seafood.
To prepare this delicious ceviche, it is important to start with fresh and high-quality fish. Sushi-grade Pacific sierra or mahi mahi fillets are ideal choices. Freezing the fish until firm and then grinding it in a food processor helps achieve the desired texture.
The addition of shredded carrots provides a balance of sweetness and texture to the ceviche. To enhance their flavor, it is recommended to salt and drain the carrots before mixing them with the fish.
The marination process involves combining the fish with lime juice, salt, pepper, and onion. After a few minutes, once the fish turns opaque, the grated carrots and cilantro can be added. It is important to serve the ceviche within 10 to 15 minutes after adding the lime juice for the freshest taste.
Traditionally, ceviche de sierra is served on tostadas topped with mayonnaise, avocado, and salsa negra or hot sauce. It makes for a perfect light lunch or appetizer.
Source: Mazatlán Ceviche de Sierra (Sinaloan Mackerel Ceviche)
