Springtime Ceviche
Ingredients
For the Ceviche:
- 1 pound skinless, boneless sustainable fish, cut into 1/4 inch dice (I used a 1/2 lb. halibut and a 1/2 lb. walleye)
- 1 cup freshly squeezed lime juice
- 1/2 red onion, chopped
- 1 jalapeño pepper, stem & seeds removed, diced
- 1 Serrano pepper, stem & seeds removed, diced
- 1/2 inch piece of ginger, peeled & minced
- 1/2 bunch cilantro, chopped
- 3 tablespoons extra virgin olive oil
- Salt, to taste
- Pickled red onions, to taste
For the Pickled Red Onions:
- 1/2 cup rice vinegar
- 1 tablespoon sugar
- 1 teaspoon kosher salt
- 1 red onion, thinly sliced
Instructions
For the Ceviche:
- In a large bowl, add diced fish and enough lime juice to cover.
- Allow to marinate for 20-25 minutes in the fridge.
- Drain fish, reserving 1/4 cup of lime juice.
- Combine fish with remaining ingredients.
- Add reserved lime juice and pickled red onions to taste.
- Stir gently to combine.
- Chill and serve with pita or tortilla chips.
For the Pickled Red Onions:
- Whisk first 3 ingredients and 1 cup of water in a small bowl until sugar and salt dissolve.
- Place sliced onion in a jar and pour mixture over.
- Drain onions before using.
Notes
I used a half pound of Halibut and a half pound of Walleye for this recipe.
Recipe by Regan Baroni at https://reganbaroni.com/blog/recipes/ceviche-recipe/