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Recipe of the Week!

December 2, 2009

Based on a suggestion from a reader a while ago, this week’s Recipe of the Week is a marvelous, easy to make ceviche, courtesy of the American god of Mexican food – he puts the “I can” in “Mexican” (ooh, trademark pending on that!) – Rick Bayless.  It does need several hours to marinate, so I suggest making it on a weekend.  I used cod in this, but as the recipe suggests, you have other options.  This serves 8 as an appetizer.  Enjoy!

Classic Ceviche by Rick Bayless

  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 jalapenos), stemmed, seeded and finely chopped

  6. 1/3 cup chopped cilantro, plus a few leaves for garnish

  7. 1 to 2 tablespoons extra-virgin olive oil (optional)

  8. Salt

  9. 3 tablespoons fresh orange juice or 1/2 teaspoon sugar

  10. 1 large or 2 small ripe avocados, peeled, pitted and diced

  11. Tortilla chips for serving.

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.
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 and garnish with cilantro leaves.

Serving options:  Place the ceviche in a large bowl and let people spoon it onto individual plates to eat with chips, or spoon the ceviche into small bowls and serve chips alongside.  Eat!

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One comment

  1. Thank you! Can’t wait to try it!



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