Ceviche De Mayo

Ingredients

1 pound red snapper fillets, cut into 1 inch pieces
1 teaspoon lemon
1 teaspoon lime zest
1 medium tomato, seeded and diced
1 small red onion, finely diced
4 cloves garlic, thinly sliced
1 jalapeno, seeded and minced
1 tablespoon chopped fresh cilantro leaves
1 1/2 teaspoons kosher salt
1/2 teaspoon sugar
1 avocado, pitted, peeled and diced

Preparation

1
Combine fish with citrus juice and zest in a ziplock bag and store in your refrigerator in a leak proof container. Allow to marinate for at least 3 and up to 8 hours.
2
Drain marinade and combine fish in large bowl with remainder of ingredients. Chill 30 minutes and enjoy!
3
Serve with tortilla chips as an appetizer for 8 or meal for 4

Tools

 



Comments

Melissa Peterman's picture

Thank you Chef Josh! This looks like a winner- do you have a photo?

Chef Josh's picture

hmmmm...unfortunately the first ceviche of the season did not stick around long enough for a photo opportunity. But I'll get it next time. Thanks for the compliment. If you have trouble finding red snapper, like I did last week, flounder made a great substitution.

Melissa Peterman's picture

I can imagine! Good ceviche is usually gobbled up quickly!

About

Mexican food, for me anyway, has always been kind of a hidden gem. So many great flavors, always a favorite, but I hardly ever make it. My step mother used to make some really great Mexican classics when we were growing up (She was always a good cook, but Mexican was where she could really stand out and get out of her mother's, who was our close neighbor, shadow, so it was always a treat). She brought home a lot of that skill I assume from her time spent at college in Texas. And as good as she was at home cooked Mexican food, I can also hold her responsible for my on and off love affair with Taco Bell.

Don't expect any nachos, enchiladas or mole from me this Cinco De Mayo...it's hot enough in Boston today...time for Ceviche! This cold, "cooked" in citrus, fish stew of sorts has it's roots (it's modern roots anyway) in Peru but is popular in just about all Latin American countries and is especially well regarded in Southern parts of Mexico.

Ceviche is a fairly new player on my plate but I'll eat it anywhere. Can't get enough. I recently visited a restaurant that prominently advertised their "many" ceviches on their webpage but failed to have any mention of them once I arrived. Luckily they made up for it in the rest of the meal but once I have ceviche on the brain it's hard to settle for anything else.

Did I mention it's easy. Ceviche cooks itself! Honest. It requires a little forward planning but once you are over that hurdle it's a quick and easy prep, leave it alone, and come back when it's ready to enjoy. I'd suggest putting it together on a weekend morning, then going about your day knowing that dinner will be preparing itself for you while you are away. Almost any fish or shellfish will do. Tuna, halibut, catfish, and shrimp are all fairly popular choices. I like red snapper.

Tags:

Yield:

8

Added:

May 11, 2010

Creator:

Related Cooking Videos