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Shannon Chapman
 
May 3, 2017 | Food | Shannon Chapman

Cinco De Mayo

 

Cinco de Mayo is a time for celebrating! A time for gathering together and appreciating the Mexican culture and heritage. With an army a third the size of the Frenchmen, the Mexicans had an epic victory in the Battle of Puebla. Being in California, some of the biggest celebrations to commemorate this victorious occasion happen here. We have a strong Mexican population that we embrace all year round, but are especially recognized and appreciated on this day. We would love for you to celebrate with us!

What is a celebration without food? Any gathering you grace your presence with has something to dip your chips into (if they don’t, seriously, why go?). Ceviche is easily a favorite, a delicious hearty dish to top the perfect, crisp tortilla chip. I can’t think of a dip that doesn’t pair mouth wateringly well with a chilled beer. This particular ceviche recipe attached pairs perfectly with our Calaveras Hoppy Ale. A nice light beer with enough hop to blend beautifully with the ceviche’s acidity. If you are not going to be joining us for our Cinco de Mayo fiesta here at Calturas, be sure to make your own ceviche at home and stop by to pick up a growler on your way to your final fiesta destination.

Try this delicious Ceviche recipe via simply recipes: 

Always use the freshest fish possible. Make the same day you purchase fresh fish.

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 serrano chili, seeded and finely diced
2 teaspoons of salt
Dash of ground oregano
Dash of Tabasco or a light pinch of cayenne pepper.
Cilantro
Avocado
Tortillas or tortilla chips

Method

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. Let sit for several hours, giving time for the flavors to blend.

During the marinating process the fish will change from pinkish grey and translucent, to whiter in color and opaque.

Serve with chopped cilantro and slices of avocado with heated tortillas for ceviche tacos or with tortilla chips.

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