Classic Ceviche a la Stolen Harvest

This classic ceviche recipe makes a perfect dinner-party appetizer because it's easy to prepare and can be marinated a day ahead and kept refrigerated until your guests arrive.

You can combine any type of light white fish with lime and spicy chiles, then pile the mixture in a pretty serving bowl (all the better if you have some Mexican pottery to serve it in!). Serve it with a side of tortilla chips for a no-fuss presentation. The recipe is equally delicious with snapper, halibut or other fresh fillets with mild flavour.

Serve with a Stolen Harvest Peppered Pear mead. We often made mini ceviche tostadas, ceviche tacos, or ceviche lettuce cups as a delicious healthy low-carb appetizer.

Ingredients

  • 1 pound fresh, skinless snapper, bass, halibut, scallops, or other ocean fish fillets, cut into 1/2-inch dice

  • 1 1/2 cups fresh lime juice

  • 1 medium red onion, chopped into 1/2-inch pieces

  • 2 medium-large tomatoes (about 1 pound), chopped into 1/2-inch pieces

  • Fresh hot green chiles (2 to 3 serrano peppers or 1 to 2 jalapeños), stemmed, seeded and finely chopped

  • 1/3 cup chopped cilantro, plus a few leaves for garnish

  • 1/3 cup chopped pitted green olives (manzanillos for a typical Mexican flavour)

  • 5 thinly sliced radishes

  • 2 tablespoons extra-virgin olive oil

  • Sea salt, al gusto

  • 3 tablespoons fresh orange juice or 1/2 teaspoon sugar

  • 1 large or 2 small ripe avocados, peeled, pitted and diced

  • Tostadas, fresh corn tortillas, or tortilla chips for serving

  • Garnish the ceviche with cilantro leaves before serving

Directions

Step 1    

In a 1 1/2-quart glass or stainless steel bowl, combine the fish, lime juice and onion. Use enough juice to cover the fish and allow it to float freely; too little juice means unevenly "cooked" fish. Cover and refrigerate for about 4 hours, until a cube of fish no longer looks raw when broken open. Drain in a colander.

Step 2    

In a large bowl, mix together the tomatoes, green chiles, cilantro, olives and optional olive oil. Stir in the fish and season with salt, usually about 1/2 teaspoon. Add the orange juice or sugar. Cover and refrigerate if not serving immediately. Just before serving, gently stir in the diced avocado.

 If you decide to make ahead

Working ahead: The fish may be marinated a day in advance; after about 4 hours, when the fish is "cooked," drain it so that it won't become too tangy. For the freshest flavour, add the flavourings to the fish no more than a couple of hours before serving.

For some beautifully creative ways of serving the ceviche click on this link.

Appetizers, Fermented Foods, Salads, Fish RecipesKristeva DowlingCeviche, Fish Recipes, Sushi, Red Snapper, Halibut, Crab