Basic Ceviche

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

  • 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

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.

Published on July 20, 2015