FISH CEVICHE RECIPE (HOW TO MAKE CEVICHE)
Have
you ever wanted to learn How to Make Ceviche? A perfect summer appetizer or
light dinner, this Classic Fish Ceviche Recipe is made with cubes of fresh
snapper and halibut cooked in lime juice and mixed with shallots, chili
peppers, bell pepper, and fresh cilantro.
Prep
Time : 30 mins
Cook
Time : 4 hours (In the Lime Juice)
Total
Time : 30 mins
Servings : 8
Calories : 227 kcal
INGREDIENTS
For the Fish
·
2
pounds white fish fillet - (cod, halibut, mahi mahi, tilapia, snapper, sea
bass) chopped into small, bite-size square pieces
·
2
serrano peppers - sliced thin
·
4
cloves garlic - smashed
·
2
tbsp fresh cilantro - chopped
·
2
tsp salt
·
10
limes - juiced (enough to fully cover the fish in lime juice)
·
1
large grapefruit - juiced
·
2
oranges – juiced
For the Ceviche
·
2-3
shallots - thinly sliced
·
3
tsp salt - divided
·
warm
water
·
5
Roma tomatoes - seeded and diced
·
2
small bell peppers - seeded and diced
·
10
limes - juiced
·
1
small bunch fresh cilantro - chopped
·
1
tbsp olive oil
·
hot
sauce - to taste
INSTRUCTIONS
1.
Marinate
("cook") the fish. Transfer the diced fish to a large bowl. Add the
serrano peppers, garlic, cilantro, and salt. Cover with the juice from
approximately 10 limes, 1 grapefruit, and 2 oranges. If your fish is not
completely covered, add more lime (or lemon juice) as needed until it is.
2.
Allow
the fish to cook. Cover the bowl with plastic wrap and transfer to the
refrigerator to keep cold. Allow your fish to "cook" for 1-4 hours
(see notes). Stir every hour.
3.
Soak
the shallots. Add the shallots to a separate bowl and cover with hot (not
boiling) water and 2 teaspoons salt. Mix well. Allow the shallots to soak for
approximately 10-15 minutes before draining and rinsing with cold water. Cover
and set aside in the refrigerator until ready to use.
4. Marinate
the tomatoes. Approximately 30 minutes before serving (see notes) add the
shallots, tomatoes, and bell pepper to a new, larger, mixing bowl. Add the
juice from approximately 5-10 limes and sprinkle with approximately 1 teaspoon
of salt. Mix well to combine. Allow the tomatoes, shallots, and bell pepper to
rest for approximately 15 minutes. Drain approximately half the liquid from the
bowl, cover, and set aside in the refrigerator.
5.
Check
the fish. Check the doneness of your fish. The fish should, at the very least,
be completely white around the outside. I prefer my fish to be almost
"well done", but if you prefer a more "medium rare" that's
ok, too.
6.
Put
it together. Once the fish is ready, remove the smashed garlic cloves. Add the
tomato, shallots, and bell peppers to the fish, mixing well to combine. Stir in
the chopped cilantro and olive oil and several dashes of hot sauce, if desired.
NOTES
· The
level of doneness is very personal. Some people prefer ceviche to be just
cooked around the outside and raw on the inside, while others prefer ceviche to
be completely white and "cooked-through". Depending on the length of
time you decide to leave your ceviche in the lime juice will determine it's
overall doneness. Although I love sushi, in this recipe I allowed my fish to
cook for 4 hours. Some say this will cause the fish to "flake apart"
but I did not experience this.
· You
can prepare the tomato, shallot, and bell pepper mixture ahead of time. Simply
marinate in the lime juice, drain half the liquid, and cover and store in the
refrigerator until the fish is ready.
· The
primary citrus should always be lime (or lemon). Grapefruit and orange juice
are added for extra flavor, however, their acidity is far less than that of
limes.
· Other
delicious additions include finely chopped cucumber and corn kernels.
Recipe
from theforkedspoon.com
Delicious Food Recipes
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