Ceviche Recipe
As requested, here's the recipe.
1 lb king fish (or any other firm white fish)
5-6 limes (Enough Juice to cover fish)
1 cup diced fresh tomato
1 avocado, diced
1 green pepper, sweet, chopped
1 spanish onion, finely sliced/chopped
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon ground oregano
1-2 tsp white vinegar
Few dashes of Tabasco sauce
2 jalapeno peppers or red chillis, chopped (optional)
2 tablespoons fresh cilantro, chopped (optional)
Dice the fish into approximately 1/2-inch dice.
Marinate fish in lime juice in the fridge for 20 mins (this partially cooks the fish). I do this while chopping up the other ingredients. If you prefer your fish cooked, you can leave it overnight but obviously this does change the texture of the fish.
Pour off most of the lime juice (just leave it moist).
Add remaining ingredients except for the avocado.
Toss well and add more salt/vinegar/tabasco sauce to taste if required.
Add in the avocado and mix gently so as not to mush it up too much.
Chill and serve in martini glasses.
Serves 4 as an entree or side dish.
Note: To decrease chilling time, put all the ingredients in the fridge prior to preparing. I also put them back into the fridge after dicing/slicing and only take them all out when ready to be mixed.
It's really simple to make and makes a great entree or side dish,especially on warm summer days. Taste best freshly made I feel. The leftovers was still nice the next day but the texture of the fish has changed due to being left in the lime juice for so long. I also recommend using the freshest sashimi grade fish you can find.
1 lb king fish (or any other firm white fish)
5-6 limes (Enough Juice to cover fish)
1 cup diced fresh tomato
1 avocado, diced
1 green pepper, sweet, chopped
1 spanish onion, finely sliced/chopped
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon ground oregano
1-2 tsp white vinegar
Few dashes of Tabasco sauce
2 jalapeno peppers or red chillis, chopped (optional)
2 tablespoons fresh cilantro, chopped (optional)
Dice the fish into approximately 1/2-inch dice.
Marinate fish in lime juice in the fridge for 20 mins (this partially cooks the fish). I do this while chopping up the other ingredients. If you prefer your fish cooked, you can leave it overnight but obviously this does change the texture of the fish.
Pour off most of the lime juice (just leave it moist).
Add remaining ingredients except for the avocado.
Toss well and add more salt/vinegar/tabasco sauce to taste if required.
Add in the avocado and mix gently so as not to mush it up too much.
Chill and serve in martini glasses.
Serves 4 as an entree or side dish.
Note: To decrease chilling time, put all the ingredients in the fridge prior to preparing. I also put them back into the fridge after dicing/slicing and only take them all out when ready to be mixed.
It's really simple to make and makes a great entree or side dish,especially on warm summer days. Taste best freshly made I feel. The leftovers was still nice the next day but the texture of the fish has changed due to being left in the lime juice for so long. I also recommend using the freshest sashimi grade fish you can find.