Here in sunny southwest Florida, one of my favorite ways to prepare fresh fish is Ceviche. This dish is served cold and is very refreshing on a hot day.

Ceviche utilizes fresh white fleshed fish, fresh vegetables and chili peppers that have been marinated in fresh lime juice.

In effect, the lime juice quickly pickles the raw fish pieces, giving it a firm texture and fresh ocean flavor.

(Note: As when consuming any raw animal products. Only use fish that is very fresh and has been prepared and stored properly.)

 

Ingredients:

1 1/2lb – 2lb Boneless Fresh White Fish Filets (Snapper, Wahoo, Grouper, Sea Bass, Sheepshead, Halibut)

Fresh or cooked shrimp can be used as a substitute. (Peeled and De-veined)

3 Sweet Bell Peppers Diced

1 medium white onion Diced

2 Jalapenos (Seeded) Minced

1 Ripe Mango Diced

2 Cloves Garlic Minced

2 Tomato ( Seeded) Diced

1 Bunch Cilantro Chopped

Salt and Pepper to Taste

 

Marinade:

Juice of 4 limes

Juice of 1 lemon

 

Preparation:

  • This can end up being a time consuming process, but its very important for even “cooking” and texture. All fish and veggies must be cut into very small pieces 1/4inch or smaller for best results. This allows for the citrus to penetrate the fish thoroughly, giving you the best texture and flavor. To match the fish texture, the vegetables should be roughly the same size as the fish.
  • I recently purchased a food processor to help shorten the prep time for this dish. While it is not necessary, it does save a lot of prep time. Just be sure not to over process the ingredients! Small pieces, not soup!
  • Mix chopped ingredients together in a non-metallic bowl.
  • Juice the lemons and limes in a separate bowl. Remove any seeds
  • Slowly mix the juice in with the ingredients. You want every thing to have an even bath.
  • Salt and Pepper to taste. (Be careful not to stir to aggressively at this point. The salt and lime juice will froth it stirred to vigorously.)
  • Cover and refrigerate for at least 4 hours before serving. Stir mixture once an hour for even “cooking.”
  • Serve with tortilla chips, lettuce or crackers.
  • Hot sauce for some extra heat

  1. GAL 7047
  2. GAL 7051
  3. GAL 7058
  4. Snapper Shrimp Ceviche