Ceviche is one of my all time favorite dishes, when done well that is. Its so fresh and delicious and the variations are endless. I've been milking my friend Horacio for his family's ceviche recipe. They make the best ceviche I have ever had. I ventured to make it today. It turned out very tasty but not quite as good as when Horacio's family makes it. None the less its an easy recipe that with some tweaking will turn out even better next time.
3 lbs corvina fish (I used tilapia as corvina was not readily available at my grocery store)
1 1/2 medium sized white onions (or 1 large)
1 tsp cumin
3/4 cup finely chopped cilantro
Salt and pepper
1. Juice all of the lemons into a large bowl.
2. Dice the fish into small pieces (I diced mine into cubes about a 1/2 inch thick but I think next time I will go smaller).
3. Toss the fish into the lemon juice, cover the bowl tightly with plastic wrap and marinate overnight.
4. Dice the onion into small pieces and toss with the fish the next morning.
5. Add in cumin, finely chopped cilantro, salt, pepper and jalapeno to taste.
6. Serve in martini glasses for a little flair.
A. For spicier ceviche chop the seeds of the jalapeno with the pepper, for more mild core the jalapeno.
B. Zest some of your lemons before you juice them and save the zest in a jar in the refrigerator for other recipes.
C. To get more juice out of your lemons pop them in the microwave for ten second then roll them on the counter under your palm with gentle pressure before cutting them open.