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Latin Ceviche |
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| Category: | Entrées |
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| Source: | Jeff Nathan, Abigaels on Broadway |
| Description: | Wine Recommendations: Try a Baron Herzog Chenin Blanc; the semi-dry crisp and fruity with intense citrus flavors to complement the lemon and lime. Another option would be a Baron Herzog Sauvignon Blanc. The crisp, dry herbal flavors bring out the refreshing cilantro. |
| Number of Servings: | 2 quarts, approximately 150 mini spoons or 16 appetizer portions |
| Ingredients: | 2 cups fresh salmon, diced small 1¼ cups fresh sea bass, diced small 1 cup fresh tuna, diced small 1/2 cup green bell pepper, diced small 1 cup yellow bell pepper, diced small 3/4 cup red bell pepper, diced small 1¼ cup red onion, diced small 1/3 cup jalapeño, seeded and minced 1/2 cup fresh cilantro, rough chopped 1/3 cup extra virgin olive oil 3 tablespoons fresh lemon juice 2½ tablespoons fresh lime juice 1½ tablespoons sea salt 1/4 teaspoon freshly ground black pepper |
| Directions: | In a large, non-reactive (glass, ceramic, or stainless steel) bowl, lightly toss the salmon, sea bass and tuna with the diced vegetables and cilantro.
Add olive oil and citrus juices. Cover tightly with plastic wrap. Refrigerate, stirring occasionally, until the fish looks opaque, 15 to 20 minutes. To serve: As an hors d'oeuvre use decorative teaspoons. As an appetizer, place atop field greens. |
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