My New Mahahual Ceviche Diet

On cruise ship days I usually eat at the Tropicante on the malecon.  My favorite item there is the cerviche.  I like mine with crackers.

On cruise ship days I usually eat at the Tropicante on the malecon. My favorite item there is the ceviche. I like mine with crackers.

I think I have found the perfect diet, eat ceviche everyday.  I have been having stomach acid problems the last year or so, and it has been hard to find something I can eat that does not give me heartburn and indigestion.  Well I have discovered that if I eat ceviche at lunch every day it reduces my stomach acid a lot.  I guess it is all the natural acid in the limes that combats my stomach acid.  All I know is that ceviche is great for my diet.  So I got to thinking, if cerviche is good for me, it might be good for folks in the USA as well.

So today I am going to give some instructions on how to make your own ceviche at home in the USA, just like they make here in Mahahual.

Originating in Peru, ceviche is traditionally made from fresh raw fish marinated in citrus juices, such as lemon or lime, and spiced with chili peppers. Additional seasonings, such as chopped onions, salt, and coriander, may also be added.  This style works particularly well with all types of seafood; and tropical flavors and fruits blend extremely well.  The acid from the limes and lemons change the structure of the proteins in the fish, essentially “cooking” the fish without using heat.

Some excellent ceviche combinations that take advantage of our tropical surroundings:

Seafood Mango Ceviche, Coconut Lime Halibut Ceviche, Cilantro and Scallion Rock Shrimp Ceviche, Scallop Mandarin Ceviche.  It is excellent as an appetizer (served in a cup) or with tortilla chips  or rolled in a warm tortilla with lettuce.

Here is a basic ceviche recipe to get started with, but remember that the possibilities and combinations are endless.

Ingredients

  • 2 lbs of firm, fresh red snapper fillets (or other firm-fleshed fish), cut into 1/2 inch pieces, completely deboned
  • 1/2 cup of fresh squeezed lime juice
  • 1/2 cup of fresh squeezed lemon juice
  • 1/2 red onion, finely diced
  • 1 cup of chopped fresh seeded tomatoes
  • 1 cup Mango, chopped into ½ inch pieces
  • 1 serrano chili, seeded and finely diced
  • 2 teaspoons of salt
  • Dash of ground oregano
  • A pinch of cayenne pepper
  • Cilantro

In a non-reactive casserole dish, either Pyrex or ceramic, place the fish, onion, tomatoes, chili, salt, Tabasco, and oregano. Cover with lime and lemon juice. Let sit covered in the refrigerator for an hour, then stir, making sure more of the fish gets exposed to the acidic lime and lemon juices. Add in Mango. Let sit for several hours, giving time for the flavors to blend.  You will see the fish change from a translucent to more opaque white color.

Since I have been eating ceviche every day lately, I have been feeling great, and have been getting around fine.  The more I read and do research on ceviche, the more I discover how it is a great food for diabetics, and great for people wanting to lose weight. It is also great for digestion problems. So if you are in the USA, and are looking for something to add to your diet to help your glucose levels and help you lose weight, check out the recipe I enclosed, and make it for yourself.

Ceviche is also a great food for parties or even holiday functions.  In fact you can impress your friends by making some and taking it to your next Super Bowl party.  I never ate much ceviche before I moved to Mahahual, but now it is a staple of my diet here.

Thanks for reading,

Stewart Rogers USA-South Carolina

2 thoughts on “My New Mahahual Ceviche Diet

  1. Steve Heide says:

    Red Snapper, beautiful, great fish for ceviche. Try fresh conch for a delicacy ceviche delight or shrimp or crab meat if available, All good!

  2. Sounds like the acidity in ceviche helps to supplement low stomach acid, as well as making the protein easier to digest by ‘pre-digesting’ it. That’s a good tip.
    –CR

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