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Classic Ceviche
© Fredrika Stjärne

Classic Ceviche

  • SERVINGS: 8
  • MAKE-AHEAD

This classic ceviche recipe is the perfect party appetizer. Chef Rick Bayless combines fish with lime and spicy chiles, then piles the mixture on tortilla chips.

  1. 1 pound fresh, skinless snapper, bass, halibut, or other ocean fish fillets, cut into 1/2-inch dice
  2. 1 1/2 cups fresh lime juice
  3. 1 medium white onion, chopped into 1/2-inch pieces
  4. 2 medium-large tomatoes (about 1 pound), chopped into 1/2-inch pieces
  5. Fresh hot green chiles (2 to 3 serranos or 1 to 2 jalapeños), stemmed, seeded and finely chopped
  6. 1/3 cup chopped cilantro, plus a few leaves for garnish
  7. 1/3 cup chopped pitted green olives (manzanillos for a typical Mexican flavor)
  8. 1 to 2 tablespoons extra-virgin olive oil (optional)
  9. Salt
  10. 3 tablespoons fresh orange juice or 1/2 teaspoon sugar
  11. 1 large or 2 small ripe avocados, peeled, pitted and diced
  12. Tostadas, tortilla chips or saltine crackers, for serving
  1. In a 1 1/2-quart glass or stainless steel bowl, combine the fish, lime juice and onion. Use enough juice to cover the fish and allow it to float freely; too little juice means unevenly "cooked" fish. Cover and refrigerate for about 4 hours, until a cube of fish no longer looks raw when broken open. Drain in a colander.
  2. In a large bowl, mix together the tomatoes, green chiles, cilantro, olives and optional olive oil. Stir in the fish and season with salt, usually about 1/2 teaspoon. Add the orange juice or sugar. Cover and refrigerate if not serving immediately. Just before serving, gently stir in the diced avocado.
Make Ahead Working ahead: The fish may be marinated a day in advance; after about 4 hours, when the fish is "cooked," drain it so that it won't become too tangy. For the freshest flavor, add the flavorings to the fish no more than a couple of hours before serving. Notes Serving Options Place the ceviche in a large bowl and let people spoon it onto individual plates to eat with chips or saltines; spoon the ceviche into small bowls and serve tostadas, chips or saltines alongside; or pile the ceviche onto chips or tostadas and pass around for guests to consume on these edible little plates. Garnish the ceviche with cilantro leaves before serving.
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