Ceviche recipe

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A great appetizer, ceviche is fish marinated in lemon or lime juice and spices, served cold with garnishes such as pickled onions, tomatoes etc. In this Mexican variation of ceviche, the fish is marinated in lime juice, jalapeno chile, adobo sauce, red onions, cilantro and other ingredients and served with a homemade red onion salsa, tortilla chips and avocado slices.
Preparation time: -, Cooking time: -, Serves: 4 



The marinating process in this recipe 'cooks' the fish. Nevertheless, you have to make sure that you use good quality, fresh fish.

Ingredients

For the pickled red onions
1/2 lb (250 g) red onions, peeled and thinly sliced
1/2 cup white vinegar
1/2 tsp black pepper
1/2 tsp roughly chopped cumin seeds
1/2 tsp dried oregano
2 cloves garlic, peeled and sliced
1 Tbsp sugar
3/4 tsp salt
1 small beet, trimmed, peeled and cut into 8 wedges

For the ceviche
1 lb (500 g) skinless, boneless Pacific halibut (substitute with any firm white ocean fish), cut in a 1/4 -inch dice
1 cup fresh lime juice

1/2 red onion, peeled and finely diced
1 jalapeno chile, sliced, seeds removed and finely diced
1/2 inch piece fresh ginger, peeled and grated
1/4 cup extra virgin olive oil
1/2 cup finely chopped cilantro
1 tsp adobo sauce
Salt to taste

For garnishing

Tortilla chips
Pickled red onions (use as much as you like)
Avocado slices

Directions

Prepare the pickled onions
Place the onions in a medium, deep saucepan and cover with water. Place over medium heat and cook until the water comes to a boil. Remove from the heat, strain and set aside.

In the same saucepan add the vinegar, black pepper, cumin, oregano, garlic cloves, sugar, salt and beetand slowly bring to a boil. Reduce heat to low and simmer for about 7 minutes. Add the blanched onions and simmer for 7 minutes more. Empty the pickled onions in a jar and let cool. Cover and refrigerate for at least 24 hours before serving.

Make the ceviche
In a large glass bowl, combine the fish and the lime juice. Cover and let marinade for 20 minutes, tossing a few times. Drain the fish, reserving a about 1/4 cup of the lime juice.

In a large bowl combine the marinated fish, red onion, jalapeno, ginger, olive oil, cilantro, adobo sauce and the reserved lime juice. Stir well to combine all ingredients, cover with plastic wrap and place in the refrigerator for at least 30 minutes.

To serve the ceviche
Drain the ceviche well, then season with salt to taste. Serve in small bowls with tortilla chips, pickled red onions and avocado slices.

Notes and tips

The pickled onions recipe will make about 2 1/2 cups. You can keep remaining pickled onions tightly covered in the refrigerator for 1 to 2 months.
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