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!
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