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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By NewWaveRecipes
Inland Empire, CA
on July 02, 2011
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I followed this recipe to a 'T,' and two hours after putting it into the refrigerator, I took it out to see how it was doing and it was completely bland. The only thing I could taste was the spiciness of the chile, so I had to go in and triple the amount of vegetables and liquids used for this recipe. Afterwards, I have to say it turned out 'okay,' but I wouldn't say this was the best ceviche I have had. I used red snapper if anyone is curious.
By jencooksalot
Topeka, KS
on June 28, 2011
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Incredibly good! I had two problems: 1 pregnant and 2 living in Kansas that led me to alter the recipe for my needs. I used chopped, pre-cooked cocktail shrimp in place of fish since I was afraid nothing I could find would be sushi grade and I couldn't take the chance since I was pregnant. It still tasted wonderful and was devoured by everyone. I could only imagine how great it would be if prepared properly!
By panamanorth_117...
Panama City, FL
on November 30, 2010
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I have been on an international quest for the best tasting ceviche and I believe this is it!
Having made Peruvian, Ecuadorean, Chilean, Puerto Rican, Dominican, Panamanian and Mexican versions, including some coveted recipes from professional fishing captains, this combination is near perfect.
My husband, who believes that there are much better things to eat than raw fish, actually thinks Emeril's version is wonderful.
Do serve it in a martini glass; it make a beautiful presentation.
Buon appetito!
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