1 Video | Photo: Ceviche Recipe
Ingredients
- 2 pounds fresh sea bass or flounder fillets, cut into 1/2-inch pieces
- 1 cup freshly squeezed lime juice
- 1 cup chopped and seeded tomatoes
- 1 habanero pepper, seeded and finely minced
- 1 teaspoon salt
- 1/2 red onion, finely diced
Directions
In a large glass bowl, combine all of the ingredients, except for the onion. Toss well and put the onion on top. Cover with plastic wrap and allow it to sit in the refrigerator for 1 1/2 hours, then stir to incorporate the onion. Let sit in the refrigerator for at least 1 more hour and up to 3 hours.
Cook's Note: During the marinating process the fish will change from translucent to white in color and be opaque. Try to avoid getting the lime membrane in the juice as it can be bitter
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By paintinpatti
on August 01, 2011
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Going by ingredients, it looks wonderful
By live-to-cook
Newburgh, NY
on July 31, 2011
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Excellent with a couple a revisions. It really bothers me when people post negative reviews when they have altered the ingredients. I am however, posting a great review with a few necessary adjustments. I was not able to get sea bass but my fish monger assured me that halibut would be a great subtitute (which it was. I also used jalapeno peppers as I had them in my crisper. (I used seeds and ribs to add that additional kick. Even with those changes, it was absolutely fantastic! I served it over sliced avocado, topped with chopped fresh cilantro. My husband and I just loved it. I can't wait to make it again with sea bass and habanero. Once again, Claire another winner!
By southerngirlsmi...
Lucedale, 83
on July 30, 2011
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Love it
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