If your usual forays into Mexican cuisine are heavy on the rice and beans, it’s time to branch out. Guadalajara offers a perfectly refreshing and tasty solution: seviche! On its own, it’s a power snack—raw fish always makes me feel like I can run a marathon, not to mention the nutrient kick from all the raw veggies—but the garlic and jalapeños stimulate the appetite if you’re ready for more. Plus it pairs very well with beer (making it an excellent choice for Friday night: High energy plus beer buzz equals dancing until three in the morning).
Once you’ve acclimated your palate to the white fish variety, tour through some other Central and South American seviches: In Ecuador, it’s made with shrimp, a bit of tomato sauce and popcorn on the side. Panama heats it up with some scotch bonnet pepper, preferring white sea bass for flavor, and Cubans like mahi-mahi with habañero and a bit of allspice. Shark, marlin, octopus, squid, mackerel and conch are other options, especially if you’re looking to wow your dinner guests, and serving it in a martini glass with crackers makes for an impressive first course.
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Guadalajara’s Seviche
12 oz. fresh tilapia, chopped
1/4 of an onion, diced
1 bunch cilantro, finely chopped
2 fresh jalapeños, diced
2 tomatoes, diced
1/2 clove garlic, minced salt
5 limes, juiced
6 tostadas
optional: sliced avocado
Mix first six ingredients well. Add salt (to taste) and lime juice, mix. Let sit, refrigerated, for four hours to allow lime juice to “cook” the fish. Serve on tostadas, with avocado slices if desired. Serves six.