Ceviche
This “uncooked” fish dish is sometimes spelled “seviche.” No matter—it’s the same recipe. Serve it as the fish course, appetizer or salad. The acid in the lemon/lime juice is what actually “cooks” the fish. You can also try some small bay scallops or medium-size shrimp.
Ingredients
- 2 pounds fresh whitefish fillets skinless
- 2 large red bell peppers peeled, seeded and chopped*
- 1 large red onion diced
- 8 large cloves garlic minced
- 1 ⁄2 cup fresh parsley minced
- 1 ⁄4 cup balsamic vinegar
- 1 ⁄2 cup olive oil
- 1 tablespoon fresh-ground black pepper
- 1 teaspoon salt
- 11 ⁄2 cups fresh lemon juice
- 1 ⁄2 cup fresh lime juice
Instructions
-
Rinse the fish and cut into bite-sized pieces.
-
In a large glass bowl, combine the fish, peppers, onion, garlic, parsley, vinegar, olive oil, black pepper, salt, lemon and lime juices; mix well.
-
Cover and refrigerate for at least 12 hours, or until the fish is no longer opaque and is white all the way through.
-
Drain and discard the liquid.
-
Serve the fish mixture on a bed of shredded Radicchio or Romaine lettuce with lots of lemon wedges.
Recipe Notes
* To skin the peppers, place them under the broiler until the skin “blisters” and browns. You should now be able to peel it off easily.