Classic CevicheFeatured by Consilience Wines in the Gold Wine Club.
Combining fish with lime and spicy chiles, then piling the mixture on tortilla chips for a no-fuss presentation. Perfect for a party appetizer!Yield: 8
Prep Time: 25 Minutes
Cook Time: 240 Minutes
• 1 lb. fresh, skinless snapper, bass, halibut, or other ocean fish fillets, cut into 1/2-inch pieces
• 1 1/2 cups fresh lime juice
• 1 medium white onion, chopped into 1/2-inch pieces
• 2 medium-large tomatoes, chopped into 1/2-inch pieces
• Fresh green chilies (2-3 serranos), seeded and finely chopped
• 1/3 cup chopped cilantro, plus a few leaves for garnish
• 1/3 cup chopped pitted green olives
• 1-2 tbsp extra virgin olive oil (optional)
• 3 tbsp fresh orange juice
• 1 large or 2 small ripe avocados, peeled, pitted and diced
• Tostadas or tortilla chips for serving
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.
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 tsp. Add the orange juice. Cover and refrigerate if not serving immediately. Just before serving, gently stir in the diced avocado. Serve with tostadas or tortilla chips.
Recipe sourced from www.foodandwine.com.