Classic Ceviche by Alice Hayes - Musely
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Classic Ceviche

posted in Food & Drink > Recipes
  • 1 3/4 pounds fresh firm, white fish like walleye, snapper, seabass; skinned

    2 garlic cloves, minced

    s + p, to taste


    // cut fish into thin, bite-size pieces and place in a shallow bowl. toss with garlic and s + p. cover with plastic wrap so it sits on the surface of the fish and then place a bag of ice on top. let this sit on the counter for about 30 minutes.

  • 1 medium red onion

    4-6 juicy limes

    1 serrano chile, seeded and deveined, minced


    thinly slice the red onion and put in a small bowl with cold water. let this sit for about 20-30 minutes; this helps soften the bite of the red onion.

    add the lime juice and serrano chile to the fish; toss gently. you want enough lime juice so that the fish is submerged. let this sit for another 20-25 minutes or until the fish is opaque (which means it has been “cooked” from the acid of the lime juice). taste for seasoning.

    to serve, top with red onion slices and open up a cold one! this is the perfect appetizer to kickstart a small get-together!



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