Fish and seafood recipes
Ceviche
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60 min
Serves 4
Mexican
Ingredients
- For the pickled red onions For the pickled red onions
- 1/2 lb red onions (250 g; peeled and thinly sliced) 225 g red onions (250 g; peeled and thinly sliced)
- 1/2 cup white vinegar 120 ml white vinegar
- 1/2 tsp black pepper 2.5 ml black pepper
- 1/2 tsp roughly chopped cumin seeds 2.5 ml roughly chopped cumin seeds
- 1/2 tsp dried oregano 2.5 ml dried oregano
- 2 clove garlic (peeled and sliced) 2 clove garlic (peeled and sliced)
- 1 tbsp sugar 15 ml sugar
- 3/4 tsp salt 3.7 ml salt
- 1 small beet, trimmed, peeled and cut into 8 wedges 1 small beet, trimmed, peeled and cut into 8 wedges
- For the ceviche For the ceviche
- 1 lb skinless (500 g; substitute with any firm white ocean fish; boneless Pacific halibut , cut in a 1/4 -inch dice) 455 g skinless (500 g; substitute with any firm white ocean fish; boneless Pacific halibut , cut in a 1/4 -inch dice)
- 1 cup fresh lime juice 240 ml fresh lime juice
- 1/2 red onion, peeled and finely diced 1/2 red onion, peeled and finely diced
- 1 jalapeno chile, sliced, seeds removed and finely diced 1 jalapeno chile, sliced, seeds removed and finely diced
- 1/2 inch piece fresh ginger (peeled and grated) 1.3 cm piece fresh ginger (peeled and grated)
- 1/4 cup extra virgin olive oil 60 ml extra virgin olive oil
- 1/2 cup finely chopped cilantro 120 ml finely chopped cilantro
- 1 tsp adobo sauce 4.9 ml adobo sauce
- Salt to taste Salt to taste
- For garnishing For garnishing
- Tortilla chips Tortilla chips
- Pickled red onions (use as much as you like) Pickled red onions (use as much as you like)
- Avocado slices Avocado slices
Method
Prepare the pickled onions
Place the onions in a medium, deep saucepan and cover with water. Place over medium heat and cook until the water comes to a boil. Remove from the heat, strain and set aside.
In the same saucepan add the vinegar, black pepper, cumin, oregano, garlic cloves, sugar, salt and beetand slowly bring to a boil. Reduce heat to low and simmer for about 7 minutes. Add the blanched onions and simmer for 7 minutes more. Empty the pickled onions in a jar and let cool. Cover and refrigerate for at least 24 hours before serving.
Make the ceviche
In a large glass bowl, combine the fish and the lime juice. Cover and let marinade for 20 minutes, tossing a few times. Drain the fish, reserving a about 1/4 cup of the lime juice.
In a large bowl combine the marinated fish, red onion, jalapeno, ginger, olive oil, cilantro, adobo sauce and the reserved lime juice. Stir well to combine all ingredients, cover with plastic wrap and place in the refrigerator for at least 30 minutes.
To serve the ceviche
Drain the ceviche well, then season with salt to taste. Serve in small bowls with tortilla chips, pickled red onions and avocado slices.
Place the onions in a medium, deep saucepan and cover with water. Place over medium heat and cook until the water comes to a boil. Remove from the heat, strain and set aside.
In the same saucepan add the vinegar, black pepper, cumin, oregano, garlic cloves, sugar, salt and beetand slowly bring to a boil. Reduce heat to low and simmer for about 7 minutes. Add the blanched onions and simmer for 7 minutes more. Empty the pickled onions in a jar and let cool. Cover and refrigerate for at least 24 hours before serving.
Make the ceviche
In a large glass bowl, combine the fish and the lime juice. Cover and let marinade for 20 minutes, tossing a few times. Drain the fish, reserving a about 1/4 cup of the lime juice.
In a large bowl combine the marinated fish, red onion, jalapeno, ginger, olive oil, cilantro, adobo sauce and the reserved lime juice. Stir well to combine all ingredients, cover with plastic wrap and place in the refrigerator for at least 30 minutes.
To serve the ceviche
Drain the ceviche well, then season with salt to taste. Serve in small bowls with tortilla chips, pickled red onions and avocado slices.
Cook's notes
The pickled onions recipe will make about 2 1/2 cups. You can keep remaining pickled onions tightly covered in the refrigerator for 1 to 2 months.
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