Friday, July 13th, 2012 | posted by mike
Serves 2-4
You can substitute red snapper, or firm fleshed fish such as halibut, striped bass or fluke. Scallops also make great ceviche!
1 lb. super fresh redfish fillet—skinned and cut into 1/2 inch cubes
Juice of 10 fresh limes
Juice of 1 orange
Juice of 1 lemon
2 cloves garlic minced
1/2 a red onion, finely chopped
1 large or 2 small jalepeno peppers fine chop
2 T red pepper fine chop
2 T green pepper fine chop
2 T orange of yellow pepper fine chop
1 bunch cilantro chopped (stems removed)
2 medium tomatoes (in season) or cherry tomatoes halved
2 T olive oil
2 T pickled ginger (gari) fine chop
2 ripe avocados cut into 1/4 inch cubes (save a few pieces for garnish)
2 slices lime (for garnish)
Tortilla chips
In a glass bowl, combine citrus juices (enough to submerge fish) add fish and cover and refrigerate for about 4 hours.
Pour off most of citrus juice (leave enough for a light sauce). Gently stir in rest of ingredients. Serve in small bowls or martini glasses and garnish with extra avocado cubes and lime slices. Serve with tortilla chips
Tags: caribbean, ceviche, halibut, mexican, red snapper, sashimi-grade fish, striped bass
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[...] recipe this week is a pretty basic ceviche with a little added twist— a dash of Japanese gari (pickled ginger). Not traditional, but the lime and ginger work well [...]