Ceviche Appetizer
A work in progress.
This is a work-in-progress recipe based upon reading thirty or so recipes. Some of the absolute best Ceviche I've ever had was at the San Angel Inn at the Mexican Pavilion in EPCOT. I think their recipe is rather simple with good, fresh fish, lime, tomato, onion and cilantro. I'm trying to make an equally-as-good or better recipe here.
Ingredients
1.5 to 2 lb of firm, white, ocean fish -- large-flake
2 plum tomatoes, peeled, seeded and diced fine
2 Jalapeño or Serrano chiles seeded and diced fine
1/2 cup of finely-diced, sweet onion
juice of about 10 limes
1/3 cup of chopped fresh cilantro
1 clove of garlic - minced fine
1 T of good olive oil
dash or so of hot sauce -- preferably Mexican (Goya has great hot sauces)
salt and white pepper to taste
Directions:
Cut the raw fish into small to medium cubes and combine with the lime juice. This can be placed in a glass bowl or in a zip-top bag but the lime juice must completely coat and cover the raw fish to cook it in this acid bath. Allow it to marinate overnight. However, I've read recipes that say from 1 to 4 hours depending on how you like the fish. I like it very firm -- so overnight. The next day and about 1/2 hour before service, combine chopped onion, diced tomato, diced chiles, cilantro, oil and salt and pepper to taste. Toss with the marinated fish. Refrigerate so flavors can combine. Can be served on lettuce with a wedge of avocado. This looks great in a margarita or martini glass.
Optional Ingredients to try or to substitute:
red onion
celery
scallions
dry white wine
wine vinegar (adding 1 T -- not substituting for or combining with lime juice)
combination of fresh lime and lemon juices
green / red / yellow / orange bell peppers