Ingredients
-
1
-
1 1/2
-
1
-
2
-
1 - 3
-
1/3
-
1/3
-
1 - 2
-
-
3
-
2
-
-
-
-
Directions
Classic Ceviche, This is a Rick Bayless recipe from Food and Wine Magazine, June 2002 The fish can actually be made the day before serving Serving suggestions: Place the ceviche in a large bowl and let people spoon it onto individual plates to eat with chips or saltines; spoon the ceviche into small bowls and serve tostadas, chips or saltines alongside; or pile the ceviche onto chips or tostadas and pass around for guests to consume on these edible little plates Garnish the ceviche with cilantro leaves before serving , This is a Rick Bayless recipe from Food and Wine Magazine, June 2002 The fish can actually be made the day before serving Serving suggestions: Place the ceviche in a large bowl and let people spoon it onto individual plates to eat with chips or saltines; spoon the ceviche into small bowls and serve tostadas, chips or saltines alongside; or pile the ceviche onto chips or tostadas and pass around for guests to consume on these edible little plates Garnish the ceviche with cilantro leaves before serving
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Steps
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1
Done
|
In a 1 1/2-Quart Glass or Stainless Steel Bowl, Combine the Fish, Lime Juice and Onion. Use Enough Juice to Cover the Fish and Allow It to Float Freely; Too Little Juice Means Unevenly "cooked" Fish. Cover and Refrigerate For About 4 Hours, Until a Cube of Fish No Longer Looks Raw When Broken Open. Drain in a Colander. |
|
2
Done
|
in a Large Bowl, Mix Together the Tomatoes, Green Chiles, Cilantro, Olives and Optional Olive Oil. Stir in the Fish and Season With Salt, Usually About 1/2 Teaspoon. Add the Orange Juice or Sugar. Cover and Refrigerate If not Serving Immediately. Just Before Serving, Gently Stir in the Diced Avocado. |
|
3
Done
|
Make Ahead Working Ahead: the Fish May Be Marinated a Day in Advance; After About 4 Hours, When the Fish Is "cooked," Drain It So That It Will not Become Too Tangy. For the Freshest Flavor, Add the Flavorings to the Fish No More Than a Couple of Hours Before Serving. |
