Ceviche

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.