Baja Ceviche

Name: Baja Ceviche
Ingredients: 1/4 pound fish bones or meat bones; 4 slices red onion; 1 slice fennel; 4 sprigs cilantro, roughly chopped; 1 slice habanero chili, seeded; 1/4 teaspoon salt, or more to taste; 4 ounces raw whitefish, cut in 1/4-inch-thick slices; 1 radish, thinly sliced; Good-quality olive oil; Lime juice to taste; 1 tablespoon shredded scallions

11 ingredients

9 steps

Ingredients

1/4 pound fish bones or meat bones
4 slices red onion
1 slice fennel
4 sprigs cilantro, roughly chopped
1 slice habanero chili, seeded
1/4 teaspoon salt, or more to taste
4 ounces raw whitefish, cut in 1/4-inch-thick slices
1 radish, thinly sliced
Good-quality olive oil
Lime juice to taste
1 tablespoon shredded scallions

Directions

1

Put the fish or meat bones and 2 slices of red onion in a medium saucepan with water to cover.
2

Turn the heat to high, and bring the mixture just to a boil.
3

Remove from heat, strain and chill the liquid with an ice cube.
4

Discard the bones and onion.
5

In a blender or food processor, combine the strained, cooled liquid with 1 slice red onion, fennel, cilantro, habanero and salt; puree.
6

Skim the foam off the top.
7

Put the fish, radish and remaining onion slice on a plate and cover with the puree.
8

Taste and adjust the seasoning, then let rest for 2 minutes.
9

Drizzle with olive oil and lime juice, sprinkle with scallions and serve.