The other day I was at a Mexican restaurant where I enjoyed an amazing ceviche which made me realize that I had never actually made ceviche at home and that is a shame considering how easy it is to make and how absolutely good it is. Ceviche is a dish that is common in Central and South America where fish is ‘cooked’ in a marinade of citrus juices like lemon, lime, sour orange, etc., onion, chili peppers, cilantro etc. Really ceviche is one of the easiest dishes to make where you simply have to cut the fish into small pieces and then let it sit in the simple marinade for a few minutes to ‘cook’. Pretty much any seafood would work in ceviche and I went with a white fish, halibut, and I used a lime and orange based marinade that included some onion, pickled jalapenos and cilantro. This halibut ceviche is amazingly light, bright and citrus-y good! I served the cechiche as an appetizer along with blue corn chips for dipping but you could easily make a bigger batch and serve it as a main along with a few sides. Right now I am thinking that some ceviche tacos would be fabulous!
A light and fresh Mexican style ceviche with lime, orange, jalapeno and cilantro.
- 1 cup white fish, cut into small pieces
- 1/4 cup lime juice
- 2 tablespoons orange juice
- 2 tablespoons onion, grated
- 1 tablespoon pickled jalapeno, chopped
- 1 tablespoon jalapeno vinegar (the liquid from the jalapeno jar)
- 2 tablespoons cilantro, chopped
- 1 orange, supremed
- salt and pepper to taste
- Mix the fish, lime juice, orange juice, jalapenos, jalapeno vinegar, cilantro and orange and let marinate until the fish turns from translucent to opaque, about 10 minutes.
- Season with salt and pepper and enjoy!