Thursday, June 23, 2011


Ceviche is a wonderful way to enjoy fresh fish, and it is very simple to make.  Depending on your personal taste, ceviche can be made with a wide variety of seafood.
I prepared a batch using fresh Red Snapper from the gulf.

1.5 pounds fresh snapper, cut into 1/2 inch cubes
approximately 1 cup of freshly squeezed lemon juice
approximately 1 cup of freshly squeezed lime juice (I used Key Limes)
1 avocado
4 tablespoons fresh cilantro (or parsley) chopped
1 tablespoon fresh oregano, chopped
1-2 tomatoes, seeded and chopped
1 small can sliced black olives (optional)
1-2 tablespoons hot sauce (to taste)
salt and pepper
1 medium red onion, chopped

This dish must be prepared in 2 steps.  Plan for the first step to be hours before serving!
First, slice and cube the fresh fish, place in a bowl.
Cut lemons and limes in half, then squeeze the juice until you have enough to cover the fish.  The acid in the citrus "cooks" the fish.  You must allow at least 4-6 hours for this process, and be sure to stir the mixture occasionally so all the fish is exposed to the juice.  I prepared this mixture the day before I planned to serve the ceviche.

Prior to adding the remaining ingredients, drain the juice from the fish.
Add onion, chopped herbs, tomato, olives, avocado seasonings, hot sauce, and mix well.  Taste and adjust seasonings to personal preference.
I covered and placed the ceviche in the refrigerator for a couple of hours to allow the ingredients a chance to meld together.
Serve with chips, crackers, or romaine lettuce leaves.  Refreshing and delicious!  Try it!
(This mixture would be amazing as a fish taco!)

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