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

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