I’ve always been hesitant about making ceviche; do I need sushi grade fish? Does it really “cook”? Am I going to die? The answer to all three questions: No. Just get really, really fresh fish, thick enough that it won’t melt in the marinade, and read this forum post to get a bit more information on it. I’m not an expert, but it made me feel comfortable enough to give it a try.
- 500g fresh fish (trumpeter, snapper, or other heavier fish), cut in 1cm cubes
- 1 red pepper, cut in 1 cm cubes
- 1 onion, shaved
- Zest of 1 orange
- 1 cup of orange juice
- Juice of about 6-7 lemons and limes (leaning more towards limes in numbers)
- 1 red chili, chopped finely
- 1 garlic clove, chopped finely
- 1 cup chopped cilantro
- Salt, to taste
Mix the ingredients and made sure everything is submerged in liquid. Let marinate, covered, in the refrigerator for about 3 hours. Served here with red cabbage and tomatoes. As a note, I kept the leftovers and for lunch the next day, strained the juices and sauteed for a minute to make some quick tacos.