Ceviche de Pescado - Fish Ceviche
Ceviche de Pescado (Fish Ceviche) is a fresh way to enjoy fish without really cooking it! It's a great appetizer to have when it's hot outside
Ingredients
- 2 large jalapeño peppers, roughly sliced
- 1 lb. white fish (such as snapper, halibut, tilapia, mahi mahi), cut into bite-sized pieces
- 2 large cloves garlic, quartered
- 4 tbsp. chopped cilantro, divided tips & tricks
- 1 1/2 cups freshly squeezed lime juice (about 11 limes) + 1/4 cup, divided tips & tricks
- 3/4 cup shallots, finely chopped (about 2 large shallots)
- 1 pinch coarse Himalayan sea salt
- 1/2 large red pepper, finely chopped
- 1/2 large orange pepper, finely chopped
- 2 large vine tomatoes, seeded and finely diced
- 1 1/2 tbsp. grapeseed oil tips & tricks
- 1 pinch ground Himalayan sea salt
- freshly ground black pepper, to taste (I always use mixed peppercorns)
- Few dashes hot sauce, such as Cholula®
Directions
- In a medium bowl, combine fish pieces, jalapeño peppers, garlic, and 2 tbsp. chopped cilantro; stir well.
- Pour in lime juice just enough to cover and gently press down with a spoon to make sure the fish is submerged.
- Cover the bowl and refrigerate for 2 ½ to 3 hours.
- About ½ hour before removing the fish from the fridge, in a large bowl, add shallots with a pinch of salt and pour in warm water, enough to cover; let it rest for about 10 minutes.
- Drain them in a fine sieve and transfer back to the bowl.
- Combine the rinsed shallots with peppers and tomatoes. Add ¼ cup lime juice, stir and let the mix marinate for at least 10 minutes. It can also be prepared ahead of time and refrigerated until ready to mix with fish.
- Once the fish is cooked, it should be completely white. Remove the flesh with a slotted spoon and discard jalapeños, seeds and garlic cloves; reserve ¼ cup lime juice.
- Add the marinated onion mixture to the fish. Add remaining chopped cilantro, reserved ¼ cup lime juice, oil, and ground sea salt; stir. Add freshly ground black pepper and hot sauce; taste and adjust if needed.
- Let it rest for 25 to 30 minutes at room temperature before serving.