Classic Ceviche
So this is one of my husband weekly fixes! He loves the freshness of this dish and the feeling of eating healthy and light He gets while eating this recipe!
Pending the Lent period here in the DR there is a larger consummation of fish! so we tend to try different recipes, this recipe is easy and simple to do, every recipe out there seems to be different but have the same base ingredients.
Ingredients
- 1.5 lbs of a firm white fish fillets cubed (Sea bass, Mahi Mahi or Tilapia)
- 2 teaspoons fresh cilantro chopped
- 1 green pepper seeded and chopped
- 10 -15 limes freshly squeezed and strained to remove pulp, enough to cover fish
- 1 red onion thinly sliced
- 2 tablespoons extra-virgin olive oil
- 2 to matoes diced
- 1 teaspoon salt
- 1 ⁄2 teaspoon black pepper
Instructions
- In a baking dish, combine the fish, salt , pepper and lime juice. Use enough juice to cover the fish and allow it to marinate over night; cover and refrigerate. (You know it's ready when the fish cube no longer looks raw when cut in half. Drain in a colander.
- In a large bowl, mix together the fish, tomatoes, green peppers, cilantro, lime juice, olive oil, salt and pepper.
- Place the ceviche into individual plates to eat with roasted corn tortillas. Garnish the ceviche with cilantro leaves before serving.
Did you make this recipe?I'd love to see it! Follow @Petitgourmetsd snap a photo and tag #Petitgourmetsd!
The most important thing is to buy real fresh and good quality ingredients, cause this is such a simple recipe (again, simple), you can let your ingredients do all the work for you.
I like to serve this with toasted corn tortilla chips or with toasted casabe (Yucca, cassava, manioc grated adn then turn into a flat bread and dried)
Happy cooking!
Thanks for coming! Did you make this recipe? Let me know!