IS FISH FROM PERU SAFE TO EAT RECIPES
CLASSIC CEVICHE RECIPE - FOOD & WINE
This ceviche recipe, a classic no-cook summer appetizer, works with any fresh fish fillet with mild flavor, like halibut or snapper. Be sure to pick up plenty of limes to squeeze—you’ll need 1 1/2 cups to marinate the fish. Afterwards, toss the “cooked” fish with plenty of tomatoes, onion, green chiles, olives, cilantro, and avocado for layers of freshness and flavor.Related: More Amazing Seafood Recipes
Provided by Rick Bayless
Categories Seafood
Total Time 4 hours 25 minutes
Yield 8
Number Of Ingredients 12
Steps:
- In a 1 1/2-quart glass or stainless steel bowl, combine the fish, lime juice and onion. Use enough juice to cover the fish and allow it to float freely; too little juice means unevenly "cooked" fish. Cover and refrigerate for about 4 hours, until a cube of fish no longer looks raw when broken open. Drain in a colander.
- In a large bowl, mix together the tomatoes, green chiles, cilantro, olives and optional olive oil. Stir in the fish and season with salt, usually about 1/2 teaspoon. Add the orange juice or sugar. Cover and refrigerate if not serving immediately. Just before serving, gently stir in the diced avocado.
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