Ceviche

Total Time:
4 hr 15 min
Prep:
15 min
Inactive:
4 hr

Yield:
4 appetizer portions
Level:
Intermediate

Ingredients
  • 12 ounces very fresh (sushi-grade) white-fleshed ocean fish, such as grouper, wahoo, sea bass, or red snapper
  • 1/3 cup fresh lime juice
  • 3 tablespoons fresh orange juice
  • 3 tablespoons pineapple juice
  • 1 1/2 tablespoons finely diced serrano pepper
  • 2 tablespoons finely diced yellow bell pepper
  • 2 tablespoons finely diced red bell pepper
  • 1 1/2 tablespoons minced red onion
  • 1 teaspoon minced garlic
  • 2 tablespoons chopped fresh cilantro leaves
  • 1 tablespoon good quality extra-virgin olive oil
  • 1/2 teaspoon kosher salt
  • 8 (3-inch) plantain chips
  • Lime wedges, for serving
Directions

Cut the fish into 1/4-inch dice. Place in a glass dish with the lime juice, orange juice, pineapple juice, peppers, onions, and garlic, tossing to coat. Cover and refrigerate for 3 to 4 hours, stirring occasionally.

Add the cilantro, olive oil, and salt. Fold gently to mix. Serve ceviche in martini glasses and garnish with fried plantain chips and lime wedges.


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