Ceviche is so simple and so fresh. Though it is great any time of year (if you ask me), its just perfect on a hot summer day with light/crisp white wine.
For those of you not familiar with this delicacy, ceviche is simply citrus cured fish. I usually use fresh lime juice with a splash of fresh lemon juice, but that’s just my preference. I’m sure you can play around with different citrus. Let me know how it turns out! Ok, so back to this recipe. I really don’t know which “style” ceviche this is considered, so lets just call it the light and tasty one. I typically use white fishes (fluke, flounder, sea bass, porgy and scallops even work well) which again, is just my preference. Here are the ingredients, adjust to suit your palette, but remember, you do need enough citrus to “cook” the fish.
fresh fish fillet
fresh squeezed lime juice
fresh squeezed lemon juice
minced red onion
halved grape tomatoes (and/or minced yellow, orange bell pepper)
thin sliced scallion (or cilantro or parsley)
This time I used fluke, probably around 1/4lb fillet for a light lunch. I juiced one lime and used just enough to cover the fish, covered the bowl with seran wrap and put it in the fridge to cook/marinate. The fish is done when it is white (if using a white fish) all the way through. I recommend marinating the fish for at least 8 hours or as long as 24 hours. I combined all of the ingredients about 20 minutes before it was time to serve. Mix and match the veggies and herbs, but keep it simple so the fish remains the star of the show!