Pescado Ceviche

READY IN: 4hrs 15mins
SERVES: 2-4
UNITS: US

INGREDIENTS

Nutrition
  • 1
    lb fresh tuna (cod, orange roughy, and red snapper are other good choices. You can also mix-and-match different typ) or 1 lb other firm-fleshed white fish (cod, orange roughy, and red snapper are other good choices. You can also mix-and-match different typ)
  • 3
    lemons, juice of
  • 1
    garlic clove, minced
  • 1
    small red onion, minced (about 1 cup)
  • 1
    jalapeno, chopped fine
  • 2
    tablespoons finely chopped cilantro
  • 2
    tablespoons parsley
  • 2
    small firm-fleshed tomatoes, chopped finely
  • 1
    avocado, sliced (optional)
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DIRECTIONS

  • Soak the fish in salted water for 10 minutes, gently pat dry with a paper towel. Cube the fish, and place in a shallow dish.
  • Arrange the onions on top of the fish, and cover with the remaining ingredients. Allow to refrigerate at least 4 hours. Be sure to stir several times. The fish is done once the flesh turns white and opaque, and can be flaked slightly with a fork. This indicates that the acidity of the citrus has denatured the proteins in the fish- the same thing that happens when we "cook" in the traditional sense.
  • Serve chilled, garnished with avocado, if desired.
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