CEVICHE
6 servings
Ceviche is raw fish or shellfish marinated in citrus juice. Though the fish is not technically cooked, it turns opaque and firms up due to the acid in the marinade. Serve the ceviche with tostadas or tortilla chips, if desired. Please read Serving Raw Fish for how to choose and handle fish safely.
Remove the skin and any bones from:
- 1 pound very fresh firm-fleshed fish fillets such as grouper, halibut, flounder, or snapper
Cut into small cubes, about ⅜ inch, place in a glass or stainless steel bowl, and toss with:
- 1 cup fresh lime juice
Cover and refrigerate for 30 minutes. Scoop out the fish with a slotted spoon (reserve the lime juice), transfer to another bowl, and mix in:
- 2 tablespoons chopped cilantro
- 1 to 2 jalapeño peppers, to taste, seeded and minced
- 1½ tablespoons olive oil
- 1 teaspoon dried oregano
- ½ teaspoon salt, or to taste
- (½ to 1 teaspoon sugar, to taste)
Add a little of the reserved lime juice to the fish, to taste. Adjust the seasonings and refrigerate until serving time. Serve garnished with:
- Cilantro sprigs
- Diced avocado
- Pico de Gallo