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Classic Ceviche

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Ingredients

Adjust Servings:

	1 1 lb halibut fillets or 1 lb other ocean fish fillet, cut into 1/2-inch dice
	1 1/2 cups fresh lime juice
	1 medium white onion, chopped into 1/2-inch pieces
	2 medium tomatoes (about 1 pound) or 2 large tomatoes, chopped into 1/2-inch pieces (about 1 pound)
	1 - 3 fresh hot green chili pepper, stemmed, seeded and finely chopped (2 to 3 serranos or 1 to 2 jalapenos)
	1/3 cup chopped cilantro, plus a few leaves for garnish
	1/3 cup chopped pitted green olives (manzanillos for a typical mexican flavor)
	1 - 2 tablespoon extra virgin olive oil (optional)
	salt
	3 tablespoons fresh orange juice or 1/2 teaspoon sugar
	2 small avocados, peeled, pitted and diced
	tostadas, tortilla chips or saltine crackers, for serving

Nutritional information

180.2

Calories

77 g

Calories From Fat

8.6 g

Total Fat

1.3 g

Saturated Fat

26.6 mg

Cholesterol

126.2 mg

Sodium

11.5 g

Carbs

4.1 g

Dietary Fiber

3.2 g

Sugars

16.6 g

Protein

211g

Serving Size

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Classic Ceviche

Name: Classic Ceviche
Prep time: 20 min
Total time: 4 h 50 min
Yield: 8
Cuisine: Mexican
Ingredients: : 1; : 1 1/2; : 1; : 2; : 1 - 3; : 1/3; : 1/3; : 1 - 2; : 3; : 2

Features:

Cuisine:

Mexican

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.

290 min
Serves 8
Easy

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

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.