Spicy Corvina Ceviche
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Cooking tools:
- Citrus press
- Chef's knife
- Cutting board
- Mixing bowl
- Measuring cup
- Measuring spoon
- Fork
- Serving bowl
Ingredients
- 3 Scotch Bonnet Peppers, stems removed (orange color is best)
- 12 limes, juiced, divided (1 ½ cups)
- 3 tablespoons kosher salt
- 2 teaspoons ground black pepper
- 2 pounds Corvina or sea bass non-skin filets, cut into 1-inch cubes
- 4 celery stalks, finely diced
- 1 small red onion, thinly sliced
- 1 cup loosely packed cilantro, roughly chopped
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