Ceviche

Classic ceviche (or seviche) recipe in which cubes of red snapper are cooked by lime and lemon juice. Traditional Latin American method to prepare fresh fish.
Ingredients

Main Course
  • 2 lbs of firm, fresh red snapper fillets (or other firm-fleshed fish), cut into 1/2 inch pieces, completely deboned
  • 1/2 cup of fresh squeezed lime juice
  • 1/2 cup of fresh squeezed lemon juice
  • 1/2 red onion, finely diced
  • 1 cup of chopped fresh seeded tomatoes
  • 1 serrano chili, seeded and finely diced
  • 2 teaspoons of salt
  • Dash of ground oregano
  • Dash of Tabasco or a light pinch of cayenne pepper
  • Cilantro
  • Avocado
  • Tortillas or tortilla chips

For the soup:
  • 2 tablespoons grapeseed oil or extra-virgin olive oil
  • 2 cups diced yellow onion
  • 2 teaspoons minced garlic (from 2 whole cloves)
  • 1 teaspoon salt, plus more to taste
  • 1 medium head cauliflower, cut into florets (See How to Cut and Core Cauliflower)
  • 3 cups peeled and diced celeriac (from 1 large root)
  • 8 cups vegetable broth, plus more as needed
  • 1/4 cup blanched slivered almonds
  • 1/8 teaspoon freshly ground black pepper, plus more to taste
Directions
  • In a non-reactive casserole dish, either Pyrex or ceramic, place the fish, onion, tomatoes, chili, salt, Tabasco, and oregano. Cover with lime and lemon juice. Let sit covered in the refrigerator for an hour, then stir, making sure more of the fish gets exposed to the acidic lime and lemon juices. Let sit for several hours, giving time for the flavors to blend. Serve with chopped cilantro and slices of avocado with heated tortillas for ceviche tacos or with tortilla chips.

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