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Seafood Ceviche

Updated February 23, 2016
4.00

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Ceviche lightly pickles raw fish to conserve freshness and bring out its true flavor. Good with crusty bread or tortilla chips.

Freezing Information: wrap the fish in plastic wrap and put it in the freezer for 1 hour to firm up the flesh so that it will slice easily.

Makes4 servings

Preparation Time20 min

Preparation Time - Text20 mins, plus marinating

Cooking Methodcuring

CostModerate

Moderate

Total Timeunder 1 hour

Make Ahead RecipeYes

Kid FriendlyYes

One Pot MealYes

OccasionCasual Dinner Party

Recipe Coursecold appetizer

Five Ingredients or LessYes

Mealdinner, lunch

Taste and Texturehot & spicy, light, tart

Ingredients

  • 1 lb (450g) very fresh, firm-fleshed fish, such as salmon, snapper, tuna, or monkfish
  • 1 red onion, thinly sliced
  • Juice of 2 limes
  • 1 tbsp olive oil
  • ½ tsp hot smoked paprika
  • 1 fresh hot red or green chile, finely chopped
  • Salt and freshly ground pepper
  • 2 tbsp finely chopped cilantro

Instructions

With a sharp knife, thinly slice the fish.

Spread the sliced onion evenly in the bottom of a shallow nonreactive dish. Pour the lime juice over the onion, then sprinkle it with the oil, paprika, and chile.

Layer the fish on top, turning the slices to coat with the marinade.

Cover and refrigerate for at least 20 minutes or up to 2 hours. Season with salt and pepper. Sprinkle with the cilantro and serve chilled.

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