Ceviche – the beloved seafood dish originating from Peru and is now enjoyed all over the world. We have had variations from South America, to Tahiti and New Zealand and loved them all (and there are many more we have yet to try around the world). So, we decided we had to make it at home, with fish we had access to – Snapper.
Ceviche is raw fish, of your choosing (usually a white fish or tuna) that is “cooked” in an acid. So, technically isn’t isn’t actually cooked, but more marinated, but this works in nenaturing the proteins like cooking would. So when done with fresh, good quality fish, it is safe to eat. I thought that it might be hard, and was nervous about using raw fish (just as I am sure you are), but if walk into your local fish monger the day you want to make this and tell him you are making ceviche – he will give you the best fish to work with. And that, my friends, is the hardest part.
500g fresh snapper, cut into approx 1-inch cubes (you can also use mahi mahi, halibut, tuna or whatever else the fish monger suggests you use)
1 cup cherry tomatoes, quartered (or other small tomato variety)
1/4 red onion, diced
1/2 cup cilantro, chopped (or more if you like it – I love it so I add tons!)
2/3 cup lemon juice
1/3 cup lime juice
1 garlic clove, grated
1/4 cup olive oil
1/4 tsp chili flakes or 1/2 diced jalapeno (whichever you have on hand)
Tortilla chips for serving
Lay the fish down in a shallow bowl in a single layer. Add the garlic, olive oil, lemon and lime juice – this should just come up to the top edge of the fish. If there is not enough juice, add more in a 2/3 lemon & 1/3 lime ratio. Let rest for 1-hour, mixing every 15 mins to coat all sides of the fish.
As the fish marinates, it should start to look “cooked” (ie go white). From here, it is all about how comfortable you are with the “cooked” level. At one hour, we enjoyed ours where it was slightly white on the outside.
Add the tomatoes, onion, cilantro and chilies to the dish. Mix to combine and serve immediately with tortilla chips.