Rhea's Rundown
The temperatures are rising so cool down with this easy, fresh dish. Rich avocado blends perfectly with fresh, tart lime juice. Diced cilantro stems impart a fantastic flavor throughout. Don’t be intimated by the raw fish element in ceviche. It’s actually easier to pull off this method of cooking (or pickling rather) than using heat. It only takes 15 minutes or so put it together, in addition to the 15 minutes left sitting at room temperature. The sushi-grade fish selection is limited to a couple varieties and found in the frozen seafood section at Whole Foods. I used their fluke, which just needed to be put in the refrigerator the day before to thaw. I also used habanero peppers since I couldn’t find any Fresno peppers.
Ingredients – Serves 4-6
- Juice of 3 limes (about 6 tablespoons)
- 3 tablespoons extra-virgin olive oil
- ½ lb. sushi-grade hamachi, fluke, or mahi mahi, cut into pieces about 1 inch long and 1/8 inch thick
- 1 ripe avocado, pitted, peeled, and cut into pieces similar in size to the fish
- ¼ cup minced fresh cilantro stems
- 3 red Fresno peppers, thinly sliced
- ½ cup crushed pita or tortilla chips for serving
Directions
1. In a bowl, whisk together the lime juice and olive oil until well blended. Add the fish and avocado and stir to coat thoroughly. Gently fold in the cilantro stems and peppers. Let stand at room temperature for 15 minutes.
2. Taste and adjust the seasoning and finish with a drizzle of olive oil. Serve with the pita chips.
Sussman, Eli & Max. “Ceviche.” The Best Cookbook Ever. Weldon Owen, Inc. and Williams-Sonoma, Inc. San Francisco, California. 2013.
Rhea Torreon
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