Ceviche is basically Salsa with fish “cooked” in lime juice, and is delicious. Since you are using raw fish, this is not the time to skimp with $2/lb halibut from Chinatown. I always buy my fish from a reputable fishmonger (ok, whole foods), since I don’t want to take any chances.
Ceviche is very easy to make, but you do need to let the fish sit in the lime juice for 3 hours, so make sure you have plenty of time set aside.
I usually use red snapper or a rockfish, though the last time I made it was with Halibut, which was delicious. If halibut is on sale and similarly priced to snapper, get that, but if it’s much more expensive, it’s not really worth the extra money in my opinion. Red Snapper is still delicious.
- 1 pound fresh white fish such as Red Snapper
- 6 Limes
- 1 Orange
- 1 small Red Onion
- 1 large, fresh tomato
- 1 Jalapeno Pepper
Make sure no bones are present in the Fish, and dice into 1cm chunks. Put fish chunks in a bowl, and squeeze fresh lime juice over until all the fish is submerged in lime. Place in the refridgerator for 2.5 hours.
After the fish has cooked in the lime juice, it will become opaque and firm. At this point, chop the red onion, jalapeno and dice the tomato and add that to the bowl. Squeeze fresh orange juice into the bowl, and add freshly chopped cilantro.
Put the bowl Ceviche back in the fridge, and let sit for another 30-60 minutes. The longer you wait, the better flavor it will have.
I usually eat like salsa, with corn tortilla chips.