A few weeks ago I shared with you a recipe for corvina. In keeping with the theme, this week I decided to share a recipe for ceviche, which is a dish that features fish that has been cooked not by heat, but by the acidity of limes. My mom spent this past week with us, and we made this together last Monday. We bought the fish and prepared the ceviche on the same day, since you want the fish to stay as fresh as possible. Be careful when cutting up the scotch bonnet peppers, as the heat from the pepper will stay on your fingers and can cause a lot of pain if you touch your eyes.
Ingredients
- 1 1/4 lb fresh white fish, such as grouper, snapper, or corvina, cut into 1/4-inch squares
- 9 limes, juiced
- 3/4 scotch bonnet pepper, cored and seeded, finely chopped
- 1/4 cup cilantro, chopped
- 1/2 medium onion, chopped
- salt to taste
Preparation
Combine all ingredients in a glass bowl. Refrigerate for at least 8 hours, turning over once at around 4 hours. You will know the ceviche is ready because the fish will be cooked, meaning it will be white in color and will have a firm texture. Serve with saltine crackers or Tostitos Scoops.
Variations
You can add any of the following once the ceviche is done:
- Add 1 can of corn, drained, 1 plum tomato, chopped, and 1 green pepper, cored, seeded, and chopped.
- Strain ceviche, and reserve 1/2 the liquid. Add 1/2 chopped avocado, 1/4 cup olive oil, and capers.
Photo by cyclonebill on Flickr. As usual, we ate all the evidence before I thought to take a picture!
