Ceviche (pronounced seh-VEE-chay) is a popular dish in the coastal regions of Central and South America. It it typically made from fresh saltwater white fish that has been marinated in citrus juices. The acid in the citrus juices essentially "cooks" the fish, firming it up as if it were cooked over heat.
Time: 3 hrs • Prep Time: 10 min • Cook Time: 3 hrs
Serving Size: 4
1 pound of saltwater fish fillets, well rinsed
1 tablespoon salt
1/2 cup freshly squeezed lime juice (it takes about 6 limes)
1/2 cup freshly squeezed lemon juice (again, about 6 lemons)
1 Tablespoon olive oil
4 Tbsp. cilantro, chopped fine
1 medium onion, chopped fine
1 jalapeno, or habanero, minced (optional, but a good option)
Cut the fish into bite-size chunks and place in a container. Salt it, then gently turn the pieces to ensure the salt coats them evenly. Squeeze in the lime and lemon juices along with the olive oil. Marinate the fish and cover it, either on ice or in the refrigerator, for at least an hour, or up to 3 or 4 hours. The longer the marinating, the firmer and more "cooked" the fish will be. Turn the fish occasionally to make sure the marinade is covering all of the fish chunks.
Add the remaining ingredients, and stir the mixture gently. Let sit for at least 15 minutes for the flavors to meld. Serve with tortilla chips, or other salty snacks.
Saltwater fish is safest to use. Freshwater fish can be used, but it should be frozen first to make sure it is safe to consume without cooking. Apparently freshwater fish can include parasites that can be harmful.
If you want to dress this up a bit, add some fresh cut up mango or avocado. I've seen other recipes where people add one of those ingredients and it looks good! You could also try using some red pepper to add more color.
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