Recipe Index

← Back to the list

Basic Ceviche

Description

These basic proportions from Chef Michelle Bernstein will help you get started on the road to ceviche nirvana. Use this recipe as a base, and feel free to experiment. For example, if you want a sweeter marinade, add the orange and lemon juices. - Gretchen Roberts

Category
Entrées
Cuisine
Seafood
Ingredients
4 cups (about 2 pounds) fish or seafood
1 1⁄2 tablespoons kosher or sea salt
1 1⁄2 tablespoons peeled minced ginger
2 celery ribs, finely chopped
1⁄2 serrano pepper, finely chopped
Juice of 4 limes (or 4 limes,2 lemons, and 1 orange)
1⁄4 red onion, julienned
2 tablespoons fresh chopped cilantro
Fresh popped popcorn, corn nuts and/or roasted, cubed sweet potatoes, for garnish
Directions
Thinly slice fish and mix with salt, ginger, celery and chiles. Refrigerate about 30 minutes. Add juice, red onion and cilantro. Marinate to taste (light fish and seafood need less time than heavy, oily fish and seafood). Serve with some of the juice and garnishes.
Edit Module