CLASSIC CEVICHE
Back to the Family by Art Smith
Even though there is no cooking involved, the acid in the citrus juice actually "cooks" the fish. I use a red onion in this because it has great color and adds so much more life to the dish than a regular Spanish or white onion.
Makes 4 Servings
Ingredients
• 1 pound mahi-mahi, cut in medium cubes (or your choice of fish, such as white bass, halibut, tilapia, or snapper)
• 1 1/2 to 2 cups fresh lime or lemon juice
• Salt to taste
• 1/2 teaspoon sugar
• 1 red onion, diced
• 1 serrano pepper, seeded and diced
• 1 avocado, diced
• Freshly ground black pepper to taste
• Olive oil
Directions
1. Place the fish in a glass container. Combine the lime juice, salt, and sugar and pour over the fish. Cover and refrigerate 4 to 6 hours, then drain gently to keep the shape of the fish.
2. Meanwhile in a separate bowl, mix the other ingredients, leaving the avocados for last. Chop the avocados just before serving in order to keep that wonderful green color.
3. Mix gently with the fish. Taste the ceviche to determine if the flavors are working together. Try to balance the sweet with the salty and the sour with the spicy. Adjust the seasoning accordingly and serve.
|
