Ceviche is a dish native to Central and South America. It is typically made from fresh fish marinated in citrus juices. The acid from the lemon or lime actually "cooks" the fish, so it's not like eating sushi.
When you have fresh fish, this recipe is VERY simple to make! The amount of the ingredients differs depending on how much ceviche you are making.
Fresh fish fillets cut in 1/2 inch pieces (we used Mahi Mahi straight from the Bahamas)
1/2 Vidalia onion (diced)
4 stalks of celery (diced)
1/2 red, green, yellow or orange pepper (diced)
1 cup fresh squeezed lime juice (about 6-8)
salt & pepper to taste
Add fish, onion, celery, peppers, and Tabasco to a non-reactive bowl (glass or ceramic). Season with salt and pepper. Cover with the lime juice.
|The lime does the "cooking."|
Let sit covered in the refrigerator for an hour, then stir, making sure more of the fish gets exposed to the acidic lime juice. Let sit for several hours, giving time for the flavors to blend.
During the marinating process, the fish will change from pinkish grey and translucent, to whiter in color and opaque.
Serve with tortilla chips or just eat from the bowl!