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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 6 |
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This version is prepared without peppers so that the flavor of the sea dominates. This recipe comes from Bernie Matz of The Cafe at Books & Books, in South Florida. He prefers to use fresh grouper, but striped bass or other firm white fish will work fine. Try not to use a fish that has previously been frozen, they are not as firm. The ceviche will keep, under refrigeration, for 2 days, but eating withing 3 or 4 hours is optimal since he fish will continue to cook in the citrus juices. Ingredients:
3 lbs boneless white fish, skinless (grouper, striped bass, hake, or halibut) |
fresh lime juice (3 limes) |
fresh orange juice (1 orange) |
2 tablespoons white vinegar |
kosher salt & freshly ground black pepper |
2 tablespoons olive oil |
1/4 small red onion, chopped |
3 green onions, trimmed and chopped 1 celery rib, chopped |
2 tablespoons fresh cilantro, chopped |
Directions:
1. Using a sharp knife, cut the fish, on the bias, into 1/8 inch pieces.
2. Place the fish in a bowl with the juice of 2 limes and refrigerate 15 minutes to cook. .
3. Use a clean bowl, and stir together the juice of 1 lime, orange juice, vinegar, salt, pepper, and olive oil; stir in the onion, green onion, celery, and cilantro.
4. Drain the fish and gently fold into the dressing.
5. Serve immediately, or refrigerate 3 to 4 hours, up to 2 days.
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