Fish Ceviche
[vc_acf field_group="836" field_from_836="field_5ec7ef96179db"]Traditional Mexican ceviche is all about curing the fish in lime juice and adding some basic ingredients that are used in most Mexican dishes: onion, tomatoes, chilli and coriander. Because lime is a seasonal product in Australia, I use the juice of grapefruits instead. Grapefruit does the same job and adds a sweeter flavour to the ceviche.
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Ingredients
- 500 g fresh snapper fillets substitute with blueeye, barramundi or any white, chunky and flaky fish
- 15 limes juiced
- 1 red onion finely diced
- 2 jalapeños finely diced, add more if you like it spicy!
- 2 tomatoes finely diced
- 1/2 coriander bunch finely chopped
- 1 orange juiced
- olive oil
- salt and pepper to taste
Instructions
- Dice the fish fillets in 2x2x2 cms cubes or thereabouts, Place in a bowl and cover with lime juice. Place in the fridge for at least 30 minutes for the fish to 'cook'.
- Once fish has changed its colour to a whiter tone, seared, bring out of the fridge and drain the lime juice.
- In a new bowl, add the orange juice, tomatoes, onion, coriander and chillies. Mix all together adding salt and olive oil.
- Serve with tostadas or totopos
Notes
A few options for you:
- You can replace the fish with scallops or raw prawns. However, these may take at least 45 minutes to 'cook' in the citrus juice.
- Replace lime juice with grapefruit juice if limes not in season
- For a vegetarian/vegan option look at my cauliflower ceviche recipe