15 October, 2020
So Cal Ceviche
This refreshing ceviche is a summer time staple. It works with almost any mild, flaky fish such as halibut, white seabass, rockfish, snapper, or cod. And whatever you use for this recipe, also works well for fish tacos making this a perfect appetizer for a fish taco night. Since ceviche is cooked with the acid from citrus fruit rather than heat, it’s important to use very fresh fish or freeze for at least 48 hours.
Ingredients:
1lb mild, flaky fish fillets such as halibut, white seabass, rockfish, snapper, etc. Cut into 1/4-1/2″ chunks.
1c orange juice
1c lemon juice
1c lime juice
1 bag of defrosted, cooked shrimp. Cut into 1/4-1/2″ chunks.
1 purple onion, finely diced
1c tomatoes, seeded, chopped
1 Serrano chili, seeded and finely diced (more chili’s if you like to kick it up)
1 yellow bell pepper, chopped
1 red bell pepper, chopped
1 cucumber, diced, peeled, seeded
1 avocado, chopped
4–6 cloves fresh minced garlic
1tbsp fresh cilantro, diced
2tsp kosher salt
Dash of ground oregano
Fresh ground pepper to taste
4 tablespoons olive oil
Serve with:
Tortilla chips
Optional: any additional seafood- bay shrimp, octopus, conch, scallops, etc.
STEP 1:
Combine any uncooked fish and seafood with the lemon, lime and orange juices in a non-reactive dish. Refrigerate a minimum of 4 hours, stirring occasionally. Fish should be white, firm and opaque when done.
STEP 2:
Combine all remaining ingredients and refrigerate at least an additional hour, up to 6 hours.
STEP 3:
Serve with tortilla chips and enjoy with a cold mexican beer.