Spicy Cinco de Mayo Ceviche, Spicy Ceviche, Summer dinner, Mexican Ceviche, Seafood Ceviche, Fish Ceviche

Celebrate Cinco de Mayo (or all summer long) with our refreshing Spicy Ceviche!

You love Cinco de Mayo, and if you’re anything like us, you probably enjoy the history of the holiday as well. Unlike commonly thought, Cinco de Mayo is not Mexico’s Independence Day but commemorates the unlikely victory at the Battle of Puebla in 1862. The Mexican militia beat the French army, and now we have a party with our favorite Mexican food and drinks!

This Cinco de Mayo, we decided to celebrate with some fresh ceviche! This simple mix of red onions, tomatoes, cilantro, citrus juice, and fresh fish is not only easy but refreshingly delicious. We used some fresh local fish and, for a bit of spice, some hot Habanero extract! This ceviche was a big hit here at Amoretti, and it’s great for summer parties!

Watch our video and check out the recipe to make your very own Cinco de Mayo Ceviche!

Ingredients

    Spicy Cinco de Mayo Ceviche, habanero ingredient extract, habanero extract, habanero

    Add the perfect touch of spice and hotness to your dishes with our Natural Habanero (Hot Pepper) Extract!

    • 1 tsp Amoretti® Natural Habanero Extract
    • 1½ cups lemon juice
    • 1 red onion
    • 3 tomatoes
    • 3 tbsp cilantro
    • 1 lb flounder (or your choice of fish)
    • 1 tsp salt
    • 1 tsp pepper
    • Bag of tortilla chips

Directions

    1. Add the Habanero extract to the lemon juice and stir.
    2. Chop the red onion, tomatoes, cilantro, and fish. Put them in a bowl together.
    3. Add the juice mix to the bowl.
    4. Add salt and pepper.
    5. Mix thoroughly.
    6. Cover with plastic wrap and refrigerate for 1½ to 2 hours.
    7. Serve with tortilla chips.

      • The fish should be opaque and slightly firm when the dish is complete.
      • Not all recipes require salt and pepper, so add as much or as little as you like.
      • Preferably you’d finish this dish up with your friends very quickly after making it, but sometimes leftovers can’t be helped. Make sure you eat your ceviche within 48 hours of making it!
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