Ceviche - a Fancy, Expensive Seafood Dish Made Easy at Home?
Yes, that’s right! The “made easy at home” part. The other part, not so much. Ceviche is neither fancy nor expensive. It’s all about the quality of the ingredients. Ceviche is a seafood dish in which the seafood is cooked (technically called “cured”) in citrus juices such as lemon and/or lime. Ceviche is the perfect dish on a hot summer day.
Servings: 4 as an appetizer, but in the ville it’s for two!
- 1 lb firm white ocean fish, cut into small strips
- ½ c lemon/lime juice (about 3 limes & 1 lemon)
- 1 small red onion, thinly sliced
- 1 small tomato, de-seeded and cubed
- ½ red bell pepper, de-seeded and cubed
- 1 avocado, cubed
- ½ c chopped cilantro
- 1 habanero, de-seeded and cut into very tiny pieces (or use a milder pepper)
- 1 teaspoon Maldon sea salt
Put the fish in a bowl and marinate with the lime/lemon juice for 20 minutes in the fridge. The flesh will turn opaque.
Toss with the rest of the ingredients and add the sea salt.
Serve in your favorite dish (you could use a martini glass to be fancy) and top with cilantro.