Ceviche el Tigre

A recent trip to Sayulita in the State of Nayarit, Mexico yielded some of the best ceviche I've ever had. It was made with dorado, or mahi mahi, freshly caught by members of our party. We grilled it up the first night, and on the second night six adults and three toddlers descended on El Tigre, a local restaurant that speciliazes in all things fish. She made Dorado Two Ways for us, the first course this addicitive ceviche and the second grilled with a variety of sauces. My favorite was the Mojo de Ajo, right after the ceviche, of course.

The proprietress was kind enough to share her recipe, which we attempted to duplicate on the third day, to quite good results.

Certainly the freshest of fish has a lot to do with our success, but I do plan to try this at home with whatever appropriate sushi-grade fish I can get my hands on.

Ceviche El Tigre

2 lbs. impecably fresh dorado/mahi mahi or similar fish, cut into 1 cm cubes
1 small white onion, finely diced
1 t. ground black pepper
1/2 t. salt
1 cup lime juice
2-3 Roma tomatoes, diced
1/2-1 cup cilantro, chopped
1 avocado, diced (optional)
2-5 T ketchup, to taste
Mexican hot sauce, such as Huichol or Valentina, to taste

Good-quality tortilla chips, preferably round and about 5" in diameter.
More Mexican hot sauce, such as Huichol or Valentina

Combine the fish with the lime juice, black pepper and salt and allow to sit, refrigerated, for about 1.5 hours, or until the fish becomes firm. Add the rest of the ingrdients, tossing lightly to combine. Adjust flavors to taste and enjoy with tortilla chips and more hot sauce to taste.