John: +52 (1) 322-429-8561

Christina: +52 (1) 322-151-3412

Puerto Vallarta Property Expert

Ceviche In Puerto Vallarta

Not all raw fish is Asian. Ceviche has been around for about as long as there have been fish. Cured in lime and sometimes other citrus juices, it can also be made with cilantro, onions and spices.

Thought to be originally from Peru, it was more than likely brought to the Americas by whoever was doing the cooking when the Spaniards invaded. Dishes similar to ceviche have been served in Europe’s cold and warm climates forever.

You will find ceviche served in most food establishments in Puerto Vallarta, whether it’s on the menu or not. The fresh catch for the day is customarily brought into the kitchen in the early afternoon and it’s the chef’s discretion as to how it will be prepared. We are in the habit of always asking what the fresh offerings are of the day.

There’s a small debate as to how long the fish needs to be “cooked” in lime juice and some claim overnight is best, whereas others feel doing so can make the fish mushy. Preparation a few hours prior to serving should suffice.

Served by itself as an appetizer with chips, saltine crackers or hard tostadas, ceviche can also be considered a side dish to an entrée.

The freshest we’ve eaten ceviche in Puerto Vallarta was on a small boat (panga), shortly after the fish had been dragged out of the sea. With sliced tomato, chopped onion and chilled cerveza, we ate in heavenly bliss, tossing all caution to the wind.

You can make your own ceviche at home and we recommend purchasing your fish at one of the many fish markets found throughout Puerto Vallarta. Shrimp, cleaned and deveined is an excellent choice for ceviche or you can inquire of the proprietor what he suggests from the fresh catches of the day.

Here is what you will need: A pound of fresh fish or shrimp, cut into small cubes; approximately 1 cup fresh squeezed lime juice; medium onion, chopped; large tomato, chopped; a couple jalapeño or Serrano chiles, finely chopped; ½ cup chopped cilantro; olive oil and salt.

Cover your fish in lime juice and let it float around, cover and refrigerate about 4 hours. Drain. Mix together with your other ingredients, using as much olive oil as you wish, to taste. Serve with avocado on the side or mixed in with your ceviche. It’s so simple, it should be kept a secret. We like it served with a small side of extra chopped onion, cilantro and avocado. ¡Buen provecho!

Que es cómo es.

 Thanks to our Guest Blogger Adam Garcia for this great article!

Here are a few of our guiding principals at Boardwalk Realty:

“First of all, we really want to get to know you,”   When we know you, we can tailor home tours to your tastes.”

Secondly, there’s the legal side of owning in Mexico. “Besides our own experience, we can save you a lot of time and money by offering you complimentary consultations with our partner attorneys.  The nuances of how you buy here can save you a lot of money when you sell. It’s important to know what you’re doing on the purchase so that when you sell you can best use any tax advantages. This service is free to our clients and can be invaluable.”

Both partners agree that the most important element of Boardwalk Realty is our ongoing service and commitment to our clients after the sale.  We are both passionate about protecting the investment and security of our clients.  “Our clients become our friends, we see them socially, and we treat them as we would like to be treated ourselves”, adds Mike.

Boardwalk Realty Puerto Vallarta represents buyers and sellers of real estate in the entire Bay of Banderas area, and will soon add a rental and property management division.

[idx_listing_summary link=”zvw02jd0goo” source=” location” property_type=”A” display=”all” sort=”recently_changed” _=”1432723548973″]


Share on facebook
Share on twitter
Share on pinterest
Share on email