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CEVICHE

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CEVICHE.jpg

Ceviche is a South American seafood dish that originated in Peru. It’s made from fresh raw fish or seafood that has been cured in citrus juices and then mixed with onions, tomatoes, chiles, and other seasonings.  It is vibrant and flavourful and makes for a perfect summer appetizer or light meal.

This recipe was modified from Food & Wine magazine.

Ingredients (6 main-course servings):

  • 1 1/2 lbs fresh skinless ocean fish, such as sea bass, grouper, sole, mahi mahi or halibut, cut into 1/2-inch dice (note: a combination of sea bass and halibut used here)

  • 1 1/2 to 2 cups fresh lime juice (need enough to completely cover fish)

  • 1 medium white onion, chopped into 1/2-inch pieces

  • 2 cups grape or cherry tomatoes, cut in half (quarters if large)

  • 1 to 2 fresh jalapenos, stemmed, seeds removed, and finely chopped

  • 1/3 cup or more chopped fresh cilantro or mint, adjusted to taste, plus more for garnishing

  • 2 cloves garlic, minced (optional)

  • 1 to 2 Tbsp extra-virgin olive oil (optional, used here)

  • 1 tsp salt, adjusted to taste

  • 1 large or 2 small ripe avocados, peeled, pitted and diced

  • optional microgreens, tortilla chips, crackers, rice, tostadas, or lettuce wraps for serving

Directions:

  1. Put fish in a large non-reactive bowl (glass or stainless) and mix with lime juice and onion.  Make sure there is enough juice that the fish is fully submerged.

  2. Cover and refrigerate for approximately 2 to 3 hours, or until the fish is white and no longer looks raw when broken open.  Drain in a colander.

  3. In a large bowl, mix together the tomatoes, chiles, cilantro or mint, garlic, and olive oil.  Stir in the fish and season with salt to taste.

  4. Cover and refrigerate for 20 to 30 min to allow the flavours to meld. Just before serving, gently stir in the diced avocado.

  5. Garnish with fresh cilantro, mint, or microgreens and serve with tortilla chips, crackers, rice (regular or cauliflower), tostadas, or lettuce cups. 

Notes: For the freshest flavour, add fish to the tomato mixture no more than a couple hours before serving.  This ceviche also works well served in avocado boats or tacos.