Summer is the season of all things cold here in Phoenix, at least for me. When it’s over 100 degrees, the last thing I want to eat is something hot most days. Ceviche is a food I have long enjoyed but hadn’t had the courage to create myself. Well, I finally did it! The result is absolutely delicious, if I do say so myself.
What Is Ceviche?
There are many variations of ceviche using raw fish, scallops, and/or cooked shrimp. Different peppers, fruits, and vegetables are added. Really the possibilities are endless once you have the basic recipe down. In classic ceviche, the fish is added raw then the citrus juices “cook” the fish. However, the fish (except shrimp which you should cook beforehand) is still essentially raw as there is no heat to kill any possible bacteria. Make sure the fish you pick is fresh and from a reputable source.
How To Make It
In this recipe I used wild caught halibut “cooked” in a mix of lemon and lime juice for 4 hours. Chop the fish into small cubes and place in a glass bowl. Cover with lemon and lime juice and place in the fridge. After 4 hours check to make sure it is white all the way through. If there are still darker, raw looking spots, recover and check again in 30 minutes. Do not leave in the juices for too long or the fish will become tough. Once completely white, drain in a colander.
In a separate bowl mix together diced red onion, tomato, serrano chilies, cilantro, avocado, salt, and tabasco sauce. To make it spicier, leave the seeds in the serrano chilies, to make it less spicy, remove the seeds before adding to the dish. Gently mix in fish and serve cold.
*If you are pregnant you should not consume a raw fish ceviche.
- 1 lb firm fleshed fish halibut, sea bass, or red snapper
- 1/2 cup lemon juice
- 1/3 cup lime juice
- 1/2 cup diced red onion
- 1 cup diced roma tomato
- 1/4 cup chopped cilantro
- 1-2 serrano chili's diced
- 2 avocados
- 1/2 tsp salt
- 2 tsp tabasco sauce or to taste
- Cut fish into small cubes and place into a glass dish.
- Cover fish with lemon and lime juice. Cover bowl with saran wrap or lid and place in fridge for at least 4 hours.
- After 4 hours, separate a cube of fish with a fork, checking to see if it is white all the way through. If there are any raw looking spots, recover, and check again in 30 minutes.
- Once fish is completely white, drain in a colander.
- In a separate bowl, mix together diced red onion, tomatoes, chili's, cilantro, avocado, tabasco sauce, and salt.
- Gently fold in halibut and serve cold.