I could LIVE on ceviche!!! It’s such a light, tangy and refreshing dish. Just the smell of lime juice and cilantro takes me to my happy place! Now, if only I had a fisherman who lived next door I would be all set! The key to ceviche is finding the freshest fish possible. You can use frozen fish, just be sure that it’s flash frozen and it should retain its quality just fine. When purchasing fresh fish, be sure that it is of the highest quality and has no fishy smell. Fish should not smell like fish.
Ceviche is prepared with PLENTY of citrus. The fish is left to marinate in the citrus juices for 4 hours. The acidity “cooks” the fish and leaves it with a beautiful, firm texture. Then, we’ll juzz it up a bit with some tomatoes, jalapenos, cilantro and chopped manzanilla olives (the red and green guys). It’s a bit like a salsa, with fish, lots and lots of yummy fish. Topping with fresh diced avocado adds an extra layer of texture. The ceviche is served simply, with tortilla chips for dipping. I always serve this with my baked tortilla chips. They’re extra sturdy and loaded with flavor (plus, much healthier than fried chips)!
Serve up this dish and imagine that you’re on a beach in Mexico at sunset in 85 degree weather with a yummy margarita. Or, just bring it to a BBQ and impress your amigos!
That one time, in Mexico, when I just arrived and went wading in the water, stepped on a stingray and couldn’t walk for the rest of the trip, yeah, not fun! Beware, in Baja, Mexico, the baby stingrays burry themselves under the sand and sting you when you accidently step on them!!! Most… pain… of MY LIFE!!! I was 16 years old. My dad had to carry me to the one room hospital, they poured a bucket of something on my foot, and then I was carried out of there. I could NOT walk. My medication… Tequila shots. I learned to take tequila shots at 16 with my dad, and it was medically prescribed (I think). Anyway, my fondness for ceviche and tequila carries on to this day. So does the scar that lives on my foot where that cute ‘lil stingray’s barb attacked me. I forgive him.
But anyway, this ceviche, yep you gotta try it! Like today.
- 1 pound fresh, skinless halibut fillets, cut into ½ –inch dice (NOTE: you may also use snapper, bass, or other firm ocean fish fillets)
- 1½ cups fresh lime juice
- 1 medium white onion, chopped into ½-inch pieces
- 2 roma tomatoes, chopped into ½-inch pieces
- 2 jalapenos, stemmed, seeded and finely chopped
- ⅓ cup chopped manzanillo green olives
- ⅓ cup chopped cilantro
- 1 tablespoon extra-virgin olive oil
- ½ teaspoon extra-fine sugar
- 2 ripe avocados, peeled, pitted and diced
- Tortilla chips, for serving
- In a bowl combine the fish and onions. Add enough lime juice to completely cover the fish and allow the fish to float around a bit. Cover and refrigerate for about 4 hours, until the fish no longer looks raw inside. Drain and discard the lime juice.
- In a large bowl combine the tomatoes, jalapenos, olives, jalapeno and olive oil. Add the fish and season with salt (about ½ teaspoon) and sugar. Gently stir in the avocado and serve immediately with tortilla chips.
- The fish may be marinated a day in advance; after about 4 hours, when the fish is “cooked,” drain it so that it won’t become too tangy. For the freshest flavor, add the flavorings to the fish no more than a couple of hours before serving.
- A margarita is always a classic match for ceviche. Carry that Mexican theme right on over!
- For wine, go with a refreshing white made in stainless steel. A bit of acidity is good here. Sauvignon Blanc or a sparkling wine (try Cava) will nicely compliment the citrus and fresh fish flavors.