Cebiche Blanco
Previously published June 2014. There is no single recipe for Cebiche but it’s made by marinating raw seafood in lemon or lime juice and is usually served as an appetizer. Turns out that Cebiche, ceviche, sebiche and seviche are all proper and acceptable spelling for this dish.
For now, lets make some ceviche blanco.
Ingredients
Serves 6
1 ½ lb white, lean and firm fish* cut into ½ inch cubes
¾ cup fresh lime juice
⅔ cup red onion diced
12 – 16 olives rinsed and thinly sliced (olives of your choice)
1 – 2 fresh serrano pepper seeded and finely minced
⅓ cup cilantro leaves finely chopped
¼ cup extra virgin olive oil
Salt and pepper to taste
Garnish ingredients
Avocado slices
Limes quartered
Tostadas or Totopos (aka Tortilla Chips)
Preparation
Add the fish and lime juice into a glass container, cover with plastic wrap and marinate for 30 minutes. Stir every 30 minutes until fish texture changes and obtains the opaque appearance and firmed texture of cooked fish. Subsequently drain lime juice through a colander and rinse fish in running water. Add the remaining ingredients and season. Cover with plastic wrap and refrigerate.
Plating
Serve the cebiche in small bowls. Garnish with slices of avocado and accompany with limes and totadas or totopos.
Notes*
In lieu of using heat to cook seafood, marinating seafood in citrus juices (citric acid) denatures the protein which results in a cooked state. Some examples of white, lean and firm fish include – red snapper, halibut, swordfish, grouper, and sea bass. Fresh chile arbol or jalapeño are suitable chile peppers for the ceviche; adjust the amount of chile to your preference for “hot”.
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