Ceviche is a Central and South American way to fix fresh fish that uses citrus juices to “cook” the fish. It is something that I’ve had as an appetizer to a nice meal. Usually it is served with tortilla chips like a salsa dish. It also pairs well with avocados and sweet potatoes. When making ceviche, you want to make sure that the fish you use is really fresh and healthy as the citrus does not kill off parasites and nasty bacterias. Here in Florida, that is usually not a problem since the fish markets receive fresh fish daily. I used Red Snapper for this ceviche. but you could also use halibut, corvina, or grouper. Fresh water fish could be used too. Lake perch, walleye or Northern pike would be great, especially if you just pulled them out of a hole in the ice!
Mix the fresh fish with diced tomatoes, red onion and a spicy pepper in a glass or ceramic bowl. Add the citrus juice to cover the fish and marinate for 2 or 3 hours. The fish will turn opaque and take in the flavors of the seasonings.
MaryJo made some homemade corn tortillas for our ceviche treat. I folded mine up with some extra tomato salsa and tabasco. Grab yourself a cerveza corona or a nice dry white wine, try this, and as always…
- 10 oz . saltwater white fish , cut into 1/2 inch pieces
- 2 plum tomatoes , seeds removed, finely chopped
- 1/4 red onion , fine diced
- 1/2 to 1 serrano pepper , finely diced
- 2 tsp kosher salt
- 1 tsp dried oregano
- 3 or 4 good shakes of tabasco sauce
- juice of 3 limes
- juice of 3 lemons (or more if needed to cover fish)
- Add fish, tomatoes, onion and pepper to glass or ceramic bowl
- Squeeze lime and lemon juice into bowl, (use a strainer to catch lemon seeds), cover the fish with liquid and use more lemon if necessary.
- Add salt and tabasco
- Refrigerate and stir after 1 hour
- Refrigerate for two more hours, then serve, drained, with chips, tortillas, sliced avocado, or baked sweet potatoes.