Ceviche (pronounced say-v- chay) could be, in my opinion, one of the most delicious ways to enjoy fish! This dish is typically made by curing or cooking the fish in just the juice from citrus fruit, like limes or lemons. This simple preparation allows for a plethora of flavor combinations to suit your taste. Since I am a huge fan of Mexican food, I went south of the border for this colorful appetizer. My mix of avocado, cilantro, tomato, jalapeno and corn made this ceviche a yummy Mexican treat.
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- Fish – Most fish works for ceviche, but the best kinds are semi-firm white-fleshed ocean fish like sea bass, striped bass, grouper, sole or flounder. Stay away from oily fish like mackerel, sardines, tuna, bluefish or jack. Freshwater fish like trout or catfish don’t really work either.
- Marinating – Most chefs recommend marinating fish for ceviche for at least 10 to 20 minutes. It ensures that the fish properly absorbs the citrus juice and turns an opaque color. Anything over an hour, and you run the risk of the fish falling apart.