I know it's not BBQ, but it is great on a hot summer afternoon. You will need
1 pounds snapper, halibut, or similar dense, mild white fish - should be as fresh as possible
8-10 limes - squeeze them for 1 1/2 cups fresh lime juice
small white onion
2 tomatoes
2-3 serrano peppers
1/3 cup chopped cilantro
1/3 cup chopped green olives (manzanillo preferably)
2 TBSP olive oil
3 TBSP orange juice
1 medium ripe avocado
Tortilla chips
Do this
Cut fish into 1/2" cubes, rough chop onion, combine in non-reactive dish with lime juice. Cover and refrigerate while the fish "cooks". It should be free floating in the lime juice. The fish is "done" when you break a chunk open and it doesn't look raw inside .... about four hours. When the fish is done, drain it in a colander.
chop the tomatoes into 1/2" chunks. Stem, seed, and finely chop the peppers. In your ultimate serving bowl, combine the orange juice, tomatoes, cilantro, olives and peppers, add olive oil until nicely coated. stir in fish and onions, season to taste with salt. Now keep in the fridge until ready to serve.
Just before serving, pit and dice the avocado, gently stir into the ceviche, and serve. I like to serve with tortilla chips.
Here's a few shots of prepping the fish and cooking it.
1 pounds snapper, halibut, or similar dense, mild white fish - should be as fresh as possible
8-10 limes - squeeze them for 1 1/2 cups fresh lime juice
small white onion
2 tomatoes
2-3 serrano peppers
1/3 cup chopped cilantro
1/3 cup chopped green olives (manzanillo preferably)
2 TBSP olive oil
3 TBSP orange juice
1 medium ripe avocado
Tortilla chips
Do this
Cut fish into 1/2" cubes, rough chop onion, combine in non-reactive dish with lime juice. Cover and refrigerate while the fish "cooks". It should be free floating in the lime juice. The fish is "done" when you break a chunk open and it doesn't look raw inside .... about four hours. When the fish is done, drain it in a colander.
chop the tomatoes into 1/2" chunks. Stem, seed, and finely chop the peppers. In your ultimate serving bowl, combine the orange juice, tomatoes, cilantro, olives and peppers, add olive oil until nicely coated. stir in fish and onions, season to taste with salt. Now keep in the fridge until ready to serve.
Just before serving, pit and dice the avocado, gently stir into the ceviche, and serve. I like to serve with tortilla chips.
Here's a few shots of prepping the fish and cooking it.
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