A refreshing, bright and beautiful seafood dish that can be thrown together without much effort – perfect for the busy days of summer.
Traditional ceviche is raw fish marinated in citrus juice flavored with onions and herbs. Citrus juice has the similar effect as heat when applied to uncooked fish, changing it from pinkish and translucent to white and nearly opaque. Fish “cooked” in an acidic marinade won’t be flaky like baked or pan-cooked fish, but it will have a pleasing firmness, much different from raw fish.
Ceviche can be made from any white, firm fleshed, salt water fish – bream (dorade), sea bass (bar), grouper (mérou), halibut (fletan) etc – or even shrimp, scallops or squid* – the key element is super freshness.
Ceviche always includes some member of the onion family. I like to use pickled red onions – an easy to make condiment that I keep on hand. (pickled onion recipe) Marinaded red onions add a pretty splash of color and their zesty tang blends in with the other flavors but doesn’t overwhelm like a raw onion would. If your only choice is to go raw, soak the slices in ice-cold water for 5 – 10 minutes before using. This mellows out their flavor.
Ingredients
- Serves 4
- 1 1/3 lbs (600 g) firm, white fish fillets * (see list above)
- 1 teaspoon of salt
- ¼ cup pickled onion, (click on recipe link above), finely diced or raw onion, soaked in ice water 5 - 10 minutes
- Juice of 3 limes
- Juice of 3 lemons
- 1 mango, peeled and cut into ½ inch dice
- 2 tablespoons fresh, chopped cilantro
- 1 birds eye pepper, seeds and ribs removed and finely diced (or substitue serranno or jalapeño)
- 4 tablespoons olive oil
- Salt and pepper
- Finely diced cucumber and or finely sliced radish for garnish
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- Cucumber water
- 1 small cucumber, skin on, chopped
- 2 tablespoons lemon juice
- ½ teaspoon salt
- ¼ cup olive oil
Instructions
- Place the cucumber in a blender and mix until smooth. Strain through a fine sieve to remove the juice, discard the solids. Whisk the cucumber juice with the lemon juice, salt and olive oil.
- Sprinkle fish with salt and let it rest for 5 minutes. Cube or slice the filets in 2 cm (1 inch) pieces. Put the fish in a nonreactive bowl – glass or stainless steel - pour in the lemon and lime juice and gently toss. Cover and place in the refrigerator to marinate for 15 to 30 minutes. Timing will vary according to the size of the pieces. The perfect texture is firm and white on the outside, tender and slightly translucent on the inside. If left too long in the marinade the fish becomes chalky.
- Combined the chopped onion, mango, chili pepper and fresh cilantro in a bowl and stir to combine. Drain the fish from the marinade. Add to the other ingredients and toss, then season with salt and pepper. The ceviche can be made 2 to 3 hours in advance, but is best when served right away.
- Divide the ceviche among 4 small plates and spoon the cucumber water around the salad. Sprinkle with chopped cucumber and sliced radishes.
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https://www.charlottepuckette.com/recipes/first-courses/ceviche-with-mango-and-cucumber-water/
