June 3, 2014
Citrus Ceviche
Florence
Course Fish
Cuisine Mexican
- 1 lb raw firm white fish - Examples: tilapia cod, haddock, etc.
- 1/2 cup lime juice
- 1/2 cup lemon juice
- 1/2 cup sweet onion finely diced
- 1/2 cup Roma tomatoes finely diced
- 1 jalapeno pepper seeds removed, minced
- 1 tsp sea salt
- 1 tsp dried oregano flakes
- 1/2 tsp cumin
- 2 Tbsp olive oil
- 1 ripe avocado diced
- 1/2 cup chopped fresh cilantro
Cut the raw fish up into small (1/2 inch) cubes and put in a large glass bowl or baking dish.
Add to the fish the next 8 ingredients; toss gently to combine, then cover with plastic wrap and refrigerate for about 4 to 6 hours.
Remove and add the olive oil, avocado, and cilantro; toss and serve immediately with crackers, tortilla chips, on greens, or as a condiment or side dish.
The citrus 'cooks' the fish, similar to pickling but without a vinegar taste, so you are not actually eating raw fish.
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