Ceviche… (seh/BEE/tcheh)

Allowing your fresh fish fillets to cook in citrus makes for a terrific dish to share in hot weather. There’s a lot of freedom to add whatever flavors you like, but here are a few guidelines I’d like to share:
* Most people use limes, but lemons or a combination of the two also works. Other citrus can be used for added flavor but you need the ones with high acidity to actually cook the protein.
* There’s a pretty wide range to the amount of time people allow their fish to marinate, some serve after 10 minutes while others say the ideal range is 2-4 hours. The firmer the fish, the more time you need to let it marinate. So long as it’s of the best quality (ask your local fishmonger), you shouldn’t worry about under-marinating. Over-marinated fish will begin to taste chalky and eventually fall apart.
* The size of your dice is not as important so long as the pieces are uniform.
* Use salt very sparingly (~1/4t per serving). Coating the fish with salt for a few minutes before adding it to the marinate will prime it for taking on the flavors better.
* Just barely cover the fish with citrus (about half the length of you fingernail).

Muchas gracias a Victor, caretaker of Tres Pesces in Cabo Matopaolo, for catching us this snapper at 6am. I had it marinating by 7!

Muchas gracias a Victor, caretaker of Tres Pesces in Cabo Matopaolo, for catching us this snapper at 6am. I had it marinating by 7!

Red Snapper Ceviche
Serves 4
2 Snapper fillet (~ 1 lb), medium dice
1t Fresh Ginger, minced
Juice of 2-3 Limes
2 whole stalks scallion, sliced
1/2 Red Bell Pepper, sml dice
1/2T Cilantro, chopped
1t Salt
1/2t Pepper

Mix the fish and salt together in your marinating bowl, let sit for five minutes then add all other ingredients. Marinate for 2 hours, serve on sliced cucumber, crackers, fried plantains or any vehicle of your choice!

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