Ceviche

Name: Ceviche
Ingredients: 2 pounds fresh sea bass or flounder fillets, cut into 1/2-inch pieces; 1 cup freshly squeezed lime juice; 1 cup chopped and seeded tomatoes; 1 habanero pepper, seeded and finely minced; 1 teaspoon salt; 1/2 red onion, finely diced

6 ingredients

6 steps

Ingredients

2 pounds fresh sea bass or flounder fillets, cut into 1/2-inch pieces
1 cup freshly squeezed lime juice
1 cup chopped and seeded tomatoes
1 habanero pepper, seeded and finely minced
1 teaspoon salt
1/2 red onion, finely diced

Directions

1

In a large glass bowl, combine all of the ingredients, except for the onion.
2

Toss well and put the onion on top.
3

Cover with plastic wrap and allow it to sit in the refrigerator for 1 1/2 hours, then stir to incorporate the onion.
4

Let sit in the refrigerator for at least 1 more hour and up to 3 hours.
5

Cook's Note: During the marinating process the fish will change from translucent to white in color and be opaque.
6

Try to avoid getting the lime membrane in the juice as it can be bitter.