CEVICHE
Ceviche is one of the most delicious and refreshing dishes you’ll ever enjoy. Basically, you “cook” raw fish in lemon or lime juice, which gives it a delectable flavor and smooth, delicate texture. When I was in Miami with my husband, we ate ceviche at least once a day; it reminded us of sushi, but with some fabulous Latin flair. SERVES 4
PREP TIME: 10 minutes, plus 6 hours to marinate
COOK TIME: None
1 pound halibut, diced
Juice of 2 large lemons
Juice of 4 limes
½ red onion, thinly sliced, divided
1 garlic clove, minced
1 jalapeño pepper, thinly sliced
Salt
Freshly ground black pepper
1 or 2 tablespoons sliced scallion, for garnish
- In a large glass bowl, cover the diced fish with the lemon juice and lime juice. Stir, and add half the onion. Cover and refrigerate for 4 to 6 hours, or until the fish is completely opaque. Stir halfway through the marinating time to make sure the citrus is evenly “cooking” the fish.
- Remove the fish from the refrigerator, drain, and discard the marinade. In a clean bowl, stir to combine the fish with the remaining onion, the garlic, and the jalapeño. Season with salt and pepper.
- Spoon into serving dishes, top with the sliced scallion, and serve.
VARIATION 1 SHRIMP CEVICHE: Add a handful of precooked shrimp to the mix once it comes out of the refrigerator.
VARIATION 2 ASIAN FUSION CEVICHE: Follow the original recipe, and finish with a drizzle of sesame oil, a sprinkle of sesame seeds, and chopped fresh cilantro instead of the scallion.
PREP TIP: Unfortunately ceviche doesn’t last very long in the refrigerator, so it’s not something you can make ahead of time and serve later. To save time, cut up all your ingredients the night before.
