Latin Ceviche

Jeff Nathan, Abigaels on Broadway
Ingredients
  • 2 cups fresh salmon, diced small
  • 1¼ cups fresh sea bass, diced small
  • 1 cup fresh tuna, diced small
  • 12 cup green bell pepper, diced small
  • 1 cup yellow bell pepper, diced small
  • 34 cup red bell pepper, diced small
  • 1¼ cup red onion, diced small
  • 13 cup jalapeño, seeded and minced
  • 12 cup fresh cilantro, rough chopped
  • 13 cup extra virgin olive oil
  • 3 tablespoons fresh lemon juice
  • 2½ tablespoons fresh lime juice
  • 1½ tablespoons sea salt
  • 14 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.

Published on July 7, 2010
About the Author
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