This traditional Mexican/Peruvian dish pronounced 'seh-bee-chey' (Ceviche) also uses olive oil to finish it off and highlight it's subtle notes. Don't be daunted by the use of raw fish in this recipe. The citrus juice actually "cooks" the fish by changing the nature of the proteins in the fish. (Unfortunately, ceviche still is not safe for pregnant woman, immunosuppressant individuals, or young children - so please let your guests know. ) This dish is the perfect bite to bring a little light into your party with is fresh and fun flavors. It can be served as a small individual hoers devours or as a large salad.
For this recipe only use the freshest fish you can find and keep it on ice until you are ready to use it, which should be as soon as possible. Also, be sure to remove all bones and bloodlines from the fish. The bloodlines will make it taste more fishy and the last thing you want is a bone in your ceviche!
- Tilapia, Mahi Mahi, Sea Bass, Sole or Flounder - 2 oz, bones, skin and bloodlines removed
- lime juice - 1 cup fresh
- lemon juice - from 1 lemon
- orange juice - 2 tbsp
- jalapeno pepper - 1, minced
- garlic - 1 clove, minced
- tomato - 1/2 cup, seeds removed, diced
- Persian cucumbers - 2, diced
- red onion - 1 small, diced
- avocado - 2, diced
- cilantro - 1/3 cup chopped, plus a few sprigs for garnish
- salt - 1 tsp or more to taste
- olive oil - good quality
Dice the fish into 1/2-1/4 inch cubes. Lay in a non reactive- preferably glass dish with a flat base so that you can be sure all of the fish will be covered by the juice.
Pour the citrus juices over the fish and cover the dish. Allow it to “cook” in the refrigerator for 2-3 hours or until all the fish pieces have gone from a pinkish-translucent shade to white.
When the fish is finished “cooking” drain half of the citrus juice and mix together with the pepper, garlic, cucumbers, onion, avocados, and cilantro. Season with salt to taste. Arrange in a large bowl or single servings. Top with cilantro sprigs and a drizzle of good quality olive oil. Serve with tortilla chips.