SUMMER PERFECT!

SUMMER PERFECT!

Originally Published the Week of Aug. 24, 2025 in Western Outdoor Publications

Undoubtedly, after 30 years down here, this has got to be one of the hottest summers I can remember.  Everyone is remarking about it.

It’s not just hot.  It’s sticky with heavy air that just clings to you.  The other morning when I was putting out our fishing boats at 4:30 in the morning, the humidity was a whopping 84%!

Fortunately, at least we have the ocean right out front and everyone seems to be taking advantage of it’s cooling proximity although water temps are also warm…in the 80’s!

At our Tailhunter Restaurant one of our guests from the U.S. sat at a table and asked for a recommendation off our menu.

The conversation was basically, what to eat?  It’s too hot to eat hot food.  It’s too hot to eat heavy food. But, they still wanted “authentic Mexican food.”

I happened to look over at a neighboring table of local La Paz friends and I realized they had ordered the perfect hot weather dish.  And it also hit me why it’s such a popular summertime plate.

CEVICHE checks so many boxesQ

To many, their initial reaction is, “But, I don’t eat raw fish”

Well…to be accurate, it’s not technically “raw.”  It’s actually “cooked”  but not from a heat source.

Basically, it’s chunks of fish, often white meat fish, that has been marinated in citrus juice.  Usually that entails zesty Mexican lime juice or in some cases, I’ve seen a bit of fresh orange juice added in as well.

The acid in the citrus actually “cooks” the fish firming it up and imparting a wonderfully delicate and  tangy flavor.

That’s basically all it is.

It starts with either chunked or shredded fish that is often white like dorado, seabass, snapper, yellowtail which are all very popular choices, but it could also be darker flesh like tuna.

(Even freshwater fish can be used. I’ve had striped bass ceviche and in Hawaii, we have a dish called “Lomi Salmon”.)

Chop up some tomatoes, a little cilantro, minced onions and maybe a few minced chilis or jalapenos.  Toss that in.  Mix it up and squeeze in enough lime juice to coat everything.

A little salt, pepper, garlic powder to taste.  Some folks add a sprinkle of chili powder for more zing!

Put it in the frig for 20-30 minutes to chill it up and serve with saltines crackers or fried tortilla chips and a drop of your favorite salsa you’ve got the most refreshing summer meal to beat the heat.

It is easily one of the most popular dishes in Mexico.

They sell it in restaurants, markets and even roadside stands and out’ve the back of pick-up trucks from ice chests!

And the thing is that there are so many variations!

Ceviches have been around a long time. It is totally Old World cuisine.  There is evidence that it originated in Peru over 2000 years ago and ceviche is actually the Peruvian national dish!

Over the years, it migrated up and down Latina America and it’s a bit like spaghetti sauce.  Everyone makes it a little different!

All of them are good, but the ingredients and styles make for some incredible flavors and textures.

Some areas use larger chunks of fish.  Some areas shred their fish. One very tasty variation uses shrimp instead!

I have had bits of scallops and even octopus mixed in and served in a martini glass at a really swanky party one time.

Another time, as an hors d’oeurvre  served on sliced cucumbers with a thinly sliced toasted jalapeno on top and a drop of Siracha sauce.

It was outstanding, but, I’m fine with it in a paper cup!

I have had ceviche with minced avocados that add a bit of creaminess to the mix.  I have had a “Vera Cruz” style that had bits of mango and a bit of shredded fresh coconut in it.

I have even had one that was obviously Asian-influenced that had a bit of kimchee (spicy marinated cabbage) and a hint of soy sauce in it like a ponzu sauce!

Honestly, gringos eat it with the tortilla chips.  Locals eat it with the saltine crackers.  There’s no bad way.  Stick a fork in it!

Like I said, it checks a lot of the boxes.

It’s chilled and refreshing.  Perfect for hot weather.

It can be kept in the frig and will be even more tasty the next day as the juices and spices marinate.

It’s great on a picnic or to the beach.  Out on a boat it’s a treat as well.

I’ve brought a ziplock style bag with all the veggies and seasonings already in it.

When I catch a suitable fish, I do a quick fillet and chop it up.  Then toss it into the bag and into the ice chest to “cure.”  Half-an-hour later, we’re eating!

Roll some up in a warm tortilla!

It’s low calorie.  Hi protein. Good for weight loss if that’s your aim.

Since ceviche contains primarily raw ingredients, it is packed with essential vitamins and minerals found in seafood, such as iron, zinc, omega-3 fatty acids, and Vitamin E and B12.

To me, it’s just refreshingly good tasting.

…with an icy cold beer on a hot summer Mexican afternoon!

That’s my story!

Jonathan

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Jonathan Roldan has been writing the Baja Column in Western Outdoor News since 2004.  Along with his wife and fishing buddy, Jilly, they own and run the Tailhunter Sportfishing Fishing Fleet in La Paz, Baja, Mexico  www.tailhunter.com .  They also run their Tailhunter Restaurant Bar on the famous La Paz malecon waterfront.  If you’d like to contact him directly, his e-mail is: jonathan@tailhunter.com

Or drop by the restaurant to say hi.  It’s right on the La Paz waterfront!

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