Ceviche
Recipe GLPRcb4a4fe38c3868
A refreshing South American seafood dish where fresh fish is "cooked" in a bright citrus marinade. The lime juice denatures the raw fish, creating a tender, flavorful dish enhanced with aromatic herbs, spring onions, and a touch of heat. Ready to serve in minutes.
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Ingredients
1 pound firm white fish (such as halibut or sea bass), cut into bite-sized pieces
3 limes, juiced
3 spring onions, diced
1/2 cup fresh mint, minced
1/2 cup fresh basil, minced
1 teaspoon Louisiana hot sauce
Salt to taste
Directions
Place the bite-sized fish pieces in a non-reactive bowl (glass or ceramic works best).
Pour the fresh lime juice over the fish until fully submerged. The acid will cure the fish as it sits.
Cover the bowl and refrigerate for 15-20 minutes, stirring gently halfway through. The fish should become opaque and firm when properly cured.
Drain excess lime juice from the fish, leaving just enough to keep it moist.
Gently fold in the diced spring onions, minced mint, and minced basil until evenly distributed.
Add the Louisiana hot sauce and stir to incorporate the heat throughout.
Season with salt to taste, adjusting as needed for your preference.
Serve immediately in chilled bowls or glasses for the best flavor and texture.
