Ceviche

<< Fresh Ceviche (a South American dish) combines the fresh flavors of marinated fish, onion, tomatoes and hot peppers for a delectable, refreshing appetizer or light meal. Use only very fresh fish – the quality of the ingredients is critical to the success of this dish. For added elegance, serve in individual dessert or stemless martini glasses together with Pita crisps or tortilla chips. Note: substitute bell peppers for hot peppers, if desired.

This recipe comes from the television series ‘One Plate at a Time’ with Chef Rich Bayless – it has been adapted from his recipe ‘Frontera Ceviche’. When I saw this episode, I was hooked – fresh, simple ingredients, great flavors. A definite change of pace from the usual Gefilte Fish appetizer.

Ingredients:

• 1 pound “sashimi-quality” skinless meaty ocean fish fillet (halibut, snapper and bass are great choices), cut into 1/2-inch cubes
• 1 ½ cups fresh lime juice (12-14 limes) If desired, add a dash of tequila to lime juice
• 1 small onion, cut into ¼” pieces
• ½ cup red onion, chopped
• 2-3 Serrano or 1 large Jalapeno pepper, seeded, stemmed and roughly chopped -or-1/2 large bell pepper, chopped plus a pinch of cayenne pepper, if desired
• ¼ cup pitted green olives
• 1 large ripe tomato, cored, seeded cut into 1/4-inch pieces OR 1/4 cup (lightly packed, about 1 ounce) soft sundried tomatoes, chopped into 1/8-inch pieces
• ½ cup chopped jicama (a root vegetable something like a white turnip) mango or cucumber, cut into ¼” pieces
• ¼ cup fresh chopped cilantro or Italian parsley
• 2 tbsp. olive oil
• Salt, to taste
• 1 tsp. sugar

In a large stainless steel or glass bowl, combine the fish, lime juice and onions. The fish should ‘float’ in the juice - add juice until it reaches this level so that it will marinate and ‘cook’ completely.

Cover and refrigerate: 1 hour for medium-rare, 4 hours for Cooked through or ‘Well-done’.

Pour out the lime juice and prepare the flavorings. Chop chilies or peppers, olives, tomato and jicama (mango or cucumber) by hand or you may use a mini-processor. Chop the herbs. Add to the marinated fish together with olive oil, folding ingredients gently. Season with salt (start with ½ tsp. and add more as desired, to taste. Stir in sugar. Cover and refrigerate until serving: one hour is recommended, no longer than two hours for best results.

Makes about 4 cups, serves 6-8.

Please send your favorite ceviche recipes, halibut recipes and other meal ideas via email to karen@easyjewishrecipes.com or submit using the Contact Info page.

If you like Ceviche, click here for more Appetizer Recipes

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