Classic Ceviche
Classic Ceviche | Rick Bayless - Enjoy the authentic flavors of fresh fish marinated in citrus juices, perfect for any seafood lover. Serve as an appetizer or nibble.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.rickbayless.com.
Cooking tools:
- Chef's knife
- Cutting board
- Mixing bowl
- Colander
- Measuring spoon
- Refrigerator
- Serving bowl
- Plate
- Spoon
Worked out from the recipe text; the publisher's method has the final word.
Ingredients
- 1 pound fresh skinless snapper, bass, halibut or other ocean fish fillets (the fish I listed I like because they have a large flake or meaty texture), cut into ½-inch cubes or slightly smaller
- 1 1/2 cups fresh lime juice
- 1 medium white onion, chopped into ¼-inch pieces
- 2 medium-large (1 pound total) tomatoes, chopped into ¼ inch pieces
- Fresh hot green chile to taste (roughly 2 to 3 serranos or 1 to 2 jalapeños), stemmed, seeded and finely chopped
- 1/3 cup chopped fresh cilantro, plus a few leaves for garnish
- 1/3 cup chopped pitted green olives (choose manzanillos for a typical Mexican flavor)
- 1 to 2 tablespoons olive oil, preferably extra-virgin (optional but recommended to give a glistening appearance)
- Salt
- 3 tablespoons fresh orange juice OR 1/2 teaspoon sugar
- 1 large or 2 small ripe avocados, peeled, pitted and diced
- Tostadas, tortilla chips or saltine crackers for serving
