When we teach fish butchering, students find ceviche a deceptively easy “raw” fish preparation. It requires a supersharp knife and some practice slicing the fish properly, but once both are addressed, you may find yourself making versions of this recipe rather often. A Peruvian delicacy, ceviche is citrusy and satisfying during the hot summer months. You can dress it up as an elegant appetizer and plate it for each guest at your table, or go in a more casual direction and serve it in a bowl with corn chips. It will keep for up to 3 hours sealed in the refrigerator, but note that as it sits in the marinade, the fish will change consistency.
- Yield: 6 Servings
- 2 pounds white fish, such as fluke or bass (whatever is freshest at the market)
- 1 cup freshly squeezed lime juice
- ½ cup freshly squeezed orange or grapefruit juice
- 1 small red onion, thinly sliced
- 2 serrano chiles, seeds removed and finely diced
- 1 bunch fresh cilantro, chopped
- 1 large pinch of fine sea salt
- Fillet the fish, remove and discard any bones and skin, and cut the fillets into a medium dice.
- Combine the fish, lime, and orange juice in a nonreactive—plastic or glass—container and marinate the fish, chilled over ice or in the refrigerator, for 20 to 30 minutes. The fish should look opaque all the way through.
- Strain and discard about one-quarter of the liquid, and then stir in the onion, serrano chiles, cilantro, and salt.
- Serve immediately.