Spicy Ceviche Recipe
This Spicy Ceviche Recipe introduces an invigorating twist to the traditional ceviche, incorporating fiery elements that dance on the palate.
Equipment
- Glass or ceramic bowl (to prevent reactions with citrus)
- Sharp knife
- Cutting board
- Citrus juicer
- Mixing spoon
- Refrigerator (for chilling)
Ingredients
- 1 pound fresh firm white fish (e.g., cod, halibut), cut into 1/2-inch pieces
- 1 cup freshly squeezed lime juice
- 1/2 cup red onion finely chopped
- 1 cup tomatoes diced
- 1 cup cucumber diced
- 1 serrano pepper finely chopped (add more for extra heat)
- 1/2 cup fresh cilantro chopped
- Salt to taste
- Pepper to taste
- 1 avocado diced (for garnish)
- Tortilla chips for serving
Instructions
- Marinate the Fish: In a glass bowl, combine the fish pieces with lime juice ensuring that the fish is completely submerged. Cover and refrigerate for about 3 hours, until the fish becomes opaque and “cooked.”
- Mix Ingredients: Remove the fish from the fridge and drain half of the lime juice. Add red onion, tomatoes, cucumber, and serrano pepper. Mix gently to combine.
- Season: Add salt, pepper, and chopped cilantro to the mixture. Adjust the seasoning according to taste.
- Garnish and Serve: Just before serving, gently fold in the diced avocado. Serve the ceviche chilled with a side of tortilla chips.
Notes
- Freshness is Key: Use only the freshest fish you can find, as the quality of the fish significantly impacts the dish.
- Acid Balance: Adjust the amount of lime juice based on the fish’s reaction. The fish should be firm, not mushy.
- Cut Uniformly: Ensure all ingredients are chopped uniformly to marinate and blend flavors evenly.
- Chill Well: Allow the ceviche to chill thoroughly to enhance the flavors and ensure safety.
- Serve Cold: Serve the ceviche cold; it not only tastes better but is traditionally eaten this way.