Mexican food is so much more than tacos and burritos, and the coastal regions of Mexico have incredibly diverse culinary traditions. Seafood dishes, especially, are full of flavor and spice.
In this article, we’ll explore two popular examples of Mexican seafood: a comforting Fish Stew (Sopa de Pescado or Caldo de Mariscos) and the refreshing delight that is Ceviche.
We’ll cover the ingredients you’ll need, preparation methods, variations on the classic recipes, and serving suggestions to help you bring the taste of Mexico to your table.
Mexican Fish Stew (Sopa de Pescado/Caldo de Mariscos)
Mexican fish stew, or sopa de pescado (or caldo de mariscos), is a flavorful, adaptable dish that’s perfect for a chilly evening. It’s a hearty soup that can be customized with your favorite seafood and spice levels.
Ingredients for a Flavorful Stew
The base of this stew includes:
- 1 medium onion, diced
- 3 carrots, peeled and sliced
- 3 celery stalks, sliced
- 4 cloves garlic, minced
Tomatoes and broth are also key. I like to use a large can (28 ounces) of Rotel diced tomatoes and 4 cups of chicken broth (you can also use fish broth, vegetable broth, or even water).
Here are the spices you’ll need:
- 1 teaspoon dried thyme
- Salt to taste
- 2 bay leaves
- Fish spice blend (see below)
For the fish spice blend, mix together:
- 1 teaspoon chipotle powder
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon white pepper
If you like, you can add a cup of white wine to the stew. As for seafood, white fish like cod, tilapia, snapper, or walleye work well. You can also add mussels or scallops. Frozen seafood works just fine in this recipe.
Preparing the Stew
Here’s how to make this stew:
- Sauté the onion, carrots, and celery in a large pot over medium heat until softened, about 5-10 minutes.
- Add the garlic and cook for another minute.
- Stir in the Rotel tomatoes, broth, thyme, salt, bay leaves, and fish spice blend. If using, add the white wine.
- Bring to a simmer and cook for 15-20 minutes to allow the flavors to meld.
- Add the fish and cook for 3-5 minutes, or until the fish is cooked through and flakes easily with a fork. Be careful not to overcook the fish!
Ceviche: A Refreshing Mexican Seafood Delight
If you’re looking for a taste of Mexico without firing up the stove, ceviche is the dish for you. It’s light, bright, and bursting with fresh flavors. But what exactly is ceviche?
What is ceviche?
Ceviche is raw seafood that’s “cooked” in citrus juices, usually lime or lemon. The citric acid denatures the proteins in the seafood, changing its texture and appearance. Think of it as a chemical marinade.
Ceviche is similar to another Mexican seafood dish, aguachile. Aguachile, which translates to “chili water,” is generally spicier than ceviche because the marinade is made with fresh chilis blended with lime juice. It’s also typically served immediately.
Ingredients for Ceviche
The star of any ceviche recipe is fresh, high-quality seafood. Shrimp, white fish, octopus, scallops, clams, and oysters all work well. I especially like using Tiger Shrimp or a firm white fish like mahi-mahi or snapper.
You’ll also need plenty of lime juice – about 10 limes and one lemon to make one cup of juice. Fresh vegetables like cucumber, tomato, red onion, and cilantro add crunch and flavor. For a little kick, you can add Serrano peppers, Tajin, or Clamato. Serrano peppers have a medium heat level – about a 3 out of 10 on the spice scale.
Ceviche Preparation and Safety
To prepare ceviche, simply submerge the seafood in lime juice and let it marinate for 15-20 minutes. The shrimp or fish should be firm, opaque, and pink when it’s ready.
Now, let’s talk safety. There are varying opinions on whether lime juice fully “cooks” shrimp or fish. To be on the safe side, always use high-quality, fresh seafood from a reputable source. If you’re concerned about eating raw seafood, you can lightly poach the shrimp or fish before marinating it.
Serving and enjoying Mexican seafood
Once you’ve made your seafood stew or ceviche, it’s time to dig in! Here are a few serving suggestions:
Serving fish stew
Serve your fish stew piping hot with a side of corn tortillas, toast, rice, or grains. If you’re watching your carbs, try it with Ezekiel bread or low-carb tortillas. A squeeze of fresh lime or lemon is always a good idea!
Serving ceviche
Ceviche is best served right away. Top it with slices of creamy avocado, a dash of hot sauce, or a dollop of cocktail sauce. If you’re using avocado, add it at the last minute so it doesn’t get mushy.
You can serve ceviche with tostadas, tortilla chips, or even Ritz crackers. Although you can store ceviche in the fridge for a couple of days, the texture will change over time, so it’s best to eat it fresh.
Spice it up (or down)
Want to adjust the heat level in your seafood dishes? No problem!
For fish stew, try different blends of chile peppers to find your perfect level of spice. For ceviche, you can adjust the amount of Serrano peppers or add a few dashes of your favorite hot sauce to give it an extra kick.
The Bottom Line
Whether you make Mexican Fish Stew or ceviche, you’re sure to enjoy a versatile dish that’s bursting with flavor and history. Both recipes offer something for every taste, and each is a celebration of Mexican culinary traditions.
So, what are you waiting for? Try these recipes today, and don’t be afraid to put your own twist on them!