Post by Yaniv Cohen, Shiraz Events
This classic ceviche recipe makes a perfect appetizer because it's easy to prepare and can be marinated a day ahead. I combine wild fish with lime, orange, mint, fennel and sumac and serve it with pita chips for a no-fuss presentation. The recipe is equally delicious with snapper, halibut or other fresh fillets with mild flavor.
- 1 pound fresh, skinless snapper, bass, halibut, or other ocean fish fillets, cut into 1/2-inch dice
- 1 1/2 cups fresh lime juice
- 1 medium red onion, chopped into 1/2-inch pieces or slivers
- Fennel seeds
- Sumac powder
- 1/3 cup chopped mint, plus a few leaves for garnish
- Celtic salt
- Cherry tomatoes
- ½ cup fresh orange juice
- Pita chips for serving
- Fresh jalapeño slice as an optional garnish, remember some like it hot.
- In a 1 1/2-quart glass or stainless steel bowl, combine the fish, spices, salt, lime juice, orange and onion. Use enough juice to cover the fish and allow it to float freely; too little juice means unevenly "cooked" fish. Cover and refrigerate for about 4 hours, until a cube of fish no longer looks raw when broken open.
- Take the mixture out add the mint leaves, cherry tomatoes and jalapeño slices if you wise. Mix again.
- Place the ceviche in a large bowl and let people spoon it onto individual plates to eat with chips or spoon the ceviche into small bowls and serve. Garnish the ceviche with mint leaves before serving.