Cooking Madness

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Ann Newman

WPP

Let’s go with Fish - Classic Ceviche

Ingredients 1 pound fresh, skinless snapper, bass, halibut, or other ocean fish fillets, cut into 1/2-inch dice 1 1/2 cups fresh lime juice 1 medium white onion, chopped into 1/2-inch pieces 2 medium-large tomatoes (about 1 pound), chopped into 1/2-inch pieces Fresh hot green chiles (2 to 3 serranos or 1 to 2 jalapeños), stemmed, seeded and finely chopped 1/3 cup chopped cilantro, plus a few leaves for garnish 1/3 cup chopped pitted green olives (manzanillos for a typical Mexican flavor) 1 to 2 tablespoons extra-virgin olive oil (optional) Salt 3 tablespoons fresh orange juice or 1/2 teaspoon sugar 1 large or 2 small ripe avocados, peeled, pitted and diced Tostadas, tortilla chips or saltine crackers, for serving GET INGREDIENTS Powered by Chicory How to Make It Step 1 In a 1 1/2-quart glass or stainless steel bowl, combine the fish, lime juice and onion. Use enough juice to cover the fish and allow it to float freely; too little juice means unevenly "cooked" fish. Cover and refrigerate for about 4 hours, until a cube of fish no longer looks raw when broken open. Drain in a colander. Step 2 In a large bowl, mix together the tomatoes, green chiles, cilantro, olives and optional olive oil. Stir in the fish and season with salt, usually about 1/2 teaspoon. Add the orange juice or sugar. Cover and refrigerate if not serving immediately. Just before serving, gently stir in the diced avocado. Make Ahead Working ahead: The fish may be marinated a day in advance; after about 4 hours, when the fish is "cooked," drain it so that it won't become too tangy. For the freshest flavor, add the flavorings to the fish no more than a couple of hours before serving. Notes There are many ways to serve ceviche. Here are some of our favorites: Place the ceviche in a large bowl and let people spoon it onto individual plates to eat with chips or saltines; spoon the ceviche into small bowls and serve tostadas, chips or saltines alongside; or pile the ceviche onto chips or tostadas and pass around for guests to consume on these edible little plates. Garnish the ceviche with cilantro leaves before serving.

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