The first time I had ceviche was in Chile when I was traveling with my sister Naomi. We were staying at friends who are expats but had adopted some of the local food. I was a little afraid to try it but as I was watching everyone around the table eating it with gusto I knew I had to have some.
Traditionally Latin American, ceviche is a light, refreshing dish made from white fish cured in citrus juice. Ceviche typically incorporates lemon and lime, but I included some grapefruit to add a little sweetness and complement the more commonly used citrus. My primary choice of fish is striped bass followed by red snapper, but any white flesh fish is a good choice. To minimize prep and cleanup, I request that my fish be cut in quarter inch cubes at the store. The dish takes 30 minutes to marinate. Serve with sliced avocado and fried corn tortillas.
- 1¼ pounds of white fleshed fish cut into ¼ inch cubes
- 3 limes juiced
- 3 lemons juiced
- ½ grapefruit juiced
- 1 bunch of cilantro - just leaves
- 3 jalepenos seeded and cut into ⅛ inch cubes
- 3 tomatoes seeded and cut into ⅛ cubes
- salt and freshly ground pepper to taste
- Combine fish with citrus juice in a non reactive bowl for ½ hour until the flesh is no longer translucent. You will need to mix it a few times.
- Add tomatoes, peppers and cilantro and toss to combine
- Add salt and pepper to taste
- Serve with fried corn tortillas and sliced avocado