Ceviche consists of slices or cubes of raw fish or shellfish marinated in citrus juice. Seeing that Ceviche is not served raw like for instance tuna tartare, it makes for a great alternative for those who prefer not to eat raw fish. Ceviche is great alternative for raw salmon, tuna, etc. when making poke bowls.
1 large red onion, thinly sliced
1 small chilli, seeds and ribs removed and finely chopped (optional)
500 g firm or semi-firm white fish (e.g. Sea bass, Grouper, Sole or Flounder), cubed
5 ml salt
freshly ground black pepper
125 to 250 ml lemon or lime juice
coriander, finely chopped
- Combine the onion, chilli, fish, spices and lemon or lime juice in a shallow dish. The juice should completely cover the fish; if not, add a little more juice.
- Cover the dish with cling wrap and marinate in the fridge for 15 to 30 minutes. The time is determined by the type of fish and the size of the cubes. Also by how “cooked” you would like the fish to be!
- Remove the fish and onion from the juice with a slotted spoon and transfer it to a serving dish. Discard the juice.
- Garnish the ceviche with the coriander leaves and serve with crackers.
- Serve the ceviche in avo halves or dessert glasses.
- Shellfish such as shrimp and scallops can also be used. Even squid!
Photo credit: www.thespicyapron.com
Be sure to read the post How To Handle Raw Fish before trying this recipe at home. It is better to be safe than sorry!