Ceviche

Name: Ceviche
Ingredients: 12 ounces very fresh (sushi-grade) white-fleshed ocean fish, such as grouper, wahoo, sea bass, or red snapper; 1/3 cup fresh lime juice; 3 tablespoons fresh orange juice; 3 tablespoons pineapple juice; 1 1/2 tablespoons finely diced serrano pepper; 2 tablespoons finely diced yellow bell pepper; 2 tablespoons finely diced red bell pepper; 1 1/2 tablespoons minced red onion; 1 teaspoon minced garlic; 2 tablespoons chopped fresh cilantro leaves; 1 tablespoon good quality extra-virgin olive oil; 1/2 teaspoon kosher salt; 8 (3-inch) plantain chips; Lime wedges, for serving

14 ingredients

6 steps

Ingredients

12 ounces very fresh (sushi-grade) white-fleshed ocean fish, such as grouper, wahoo, sea bass, or red snapper
1/3 cup fresh lime juice
3 tablespoons fresh orange juice
3 tablespoons pineapple juice
1 1/2 tablespoons finely diced serrano pepper
2 tablespoons finely diced yellow bell pepper
2 tablespoons finely diced red bell pepper
1 1/2 tablespoons minced red onion
1 teaspoon minced garlic
2 tablespoons chopped fresh cilantro leaves
1 tablespoon good quality extra-virgin olive oil
1/2 teaspoon kosher salt
8 (3-inch) plantain chips
Lime wedges, for serving

Directions

1

Cut the fish into 1/4-inch dice.
2

Place in a glass dish with the lime juice, orange juice, pineapple juice, peppers, onions, and garlic, tossing to coat.
3

Cover and refrigerate for 3 to 4 hours, stirring occasionally.
4

Add the cilantro, olive oil, and salt.
5

Fold gently to mix.
6

Serve ceviche in martini glasses and garnish with fried plantain chips and lime wedges.