Despite having been a big fan of food all my life, as well as watching Top Chef since it started airing in 2006, I did not know until my early 30s that you could ‘cook’ fish with citric acid.
Ceviche is special to me because both the husband and I were pretty fascinated by the concept, so we found a recipe, made it together, and ate it together for the first time. It didn’t disappoint. It’s good for you, pretty easy (and fun!) to make, and very light and bright and citrusy (good for summertime, but again — we’re in LA so current early spring weather is also appropriate). Enjoy!
2 lbs of firm, fresh red snapper fillets (or other firm-fleshed fish), cut into 1/2 inch pieces, completely deboned
1/2 cup of fresh squeezed lime juice
1/2 cup of fresh squeezed lemon juice
1/2 red onion, finely diced
1 cup of chopped fresh seeded tomatoes
1 serrano chili, seeded and finely diced (if you can’t find serrano, half a jalapeno is a good substitute)
2 teaspoons of salt
Small dash of ground oregano
Dash of Tabasco or a light pinch of cayenne pepper
1/4 cup chopped fresh cilantro
In a non-reactive casserole dish (either Pyrex or ceramic – nothing metallic), place the fish, onion, tomatoes, chili, salt, Tabasco or cayenne, and oregano. Cover with lime and lemon juice. Let sit covered in the refrigerator for an hour, then stir, making sure all of the fish gets exposed to the acidic lime and lemon juices. Let sit for several hours (overnight works!), giving time for the flavors to blend.
During the marinating process the fish will change from pinkish grey and translucent, to whiter in color and opaque.
Just before serving, stir in the cilantro. (I also really like to add a sliced avocado, but this does add fat and calories!)
This can be served:
- with heated corn tortillas for ceviche tacos
- in a tostada shell
- over white or Spanish-style rice
- with tortilla chips
- all by itself!
Nutritional Information [one (generous!) serving = 1/4 of the entire recipe]: 151 calories, 3 grams Fat, 7 grams Carbohydrates, 23.5 grams Protein