Thursday Fish: Chunky Ceviche

Sometimes you want fish, but you just don’t want to cook. Like maybe it’s really hot out. Or you just want a quick, chilled appetizer.

Whatever you need, this version of ceviche will get the job done for you…

Software:

• 1 lb tilapia fillets (or similar whitefish)
• 12 oz fresh lime juice (six limes or so)
• 1/2 tablespoon dried Mexican oregano
• 4 Serrano chiles, stemmed & seeded
• 1 large red onion, thinly sliced
• 3 tablespoons extra-virgin olive oil
• 1/2 teaspoon sea salt
• 1/2 teaspoon fresh-ground pepper
• 1/4 cup cilantro leaves (no stems)

Hardware:

• Two medium glass bowls
• Cling film
• Large, festive serving bowl

Programming:

Place fish fillets in a glass bowl and add 1 cup of the lime juice and the oregano. Swirl to coat, then cover with cling film and refrigerate for about 3 hours.

Cut the chiles into strips. Combine the remaining lime juice, chile strips, olive oil, seasonings and cilantro in the second bowl. Cover with film and refrigerate for 2-3 hours.

To serve, drain both bowls and combine in the festive serving bowl. Stir to break up the fish. Garnish with a few sprigs of cilantro, and serve chilled.

Enjoy the (Mexican Fish) Heat!

Technorati : Mexican food, ceviche, recipe, seafood