Ceviche, a fresh, citrus-flavored seafood dish, uses the acidic qualities of lemon and lime juices to “cook” fish without heat, a process that literally changes the structure of the proteins in the fish over the course of a few hours. The change is even visible to the naked eye—over the course of the marinating time, the flesh of the fish will shift from a translucent pink color to an opaque white one.
Recipe Servings: 4
Prep Time
15 minutes
+ 3 hours resting
+ 3 hours resting
Cook Time
Total Time
3 hours 15 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- 2 lb fresh red snapper or other firm-fleshed fish, chopped into bite-sized pieces
- ½ red onion, finely diced
- 1 cup fresh tomatoes, chopped and seeded
- 1 serrano chile, seeded and finely diced
- 2 tsp salt
- Dash of Tabasco sauce
- Dash of ground oregano
- ½ cup fresh lemon juice
- ½ cup fresh lime juice
- 1 bunch fresh cilantro, chopped
Directions
- Combine the fish, onion, tomatoes, chile, salt, Tabasco, and oregano in a large casserole dish. Then cover the mixture with the lime and lemon juice.
- Let sit covered, refrigerated, for an hour.
- Stir, re-cover, and let sit for 2 more hours before serving with chopped cilantro.
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