Recipe Series: Ceviche

Here is one great fish recipe from what many feel is the best chef in the country, Emeril Lagasse from our Recipe Series: Ceviche.

You may seriously want to try this out soon.

Ceviche



  • 12 oz. of very fresh white fleshed saltwater fish-Sushi Grade (Grouper, Wahoo, Sea Bass, Snapper others)

  • 1/3 cup fresh lime juice

  • 3 tblspns fresh orange juice

  • 3 tblspns pineapple juice

  • 1 1/2 tblspns finely diced Serrano pepper

  • 2 tblspns finely diced yellow bellpepper

  • 2 tblspns finely diced red bellpepper

  • 1 1/2 tblspns minced red onion

  • 1 tsp. minced garlic

  • 2 tblspns chopped fresh cilantro

  • 1 tblspn extra virgin olive oil

  • 8 three inch plantain chips

  • Lime Wedges for garnishing


Cut the fish into 1/4 inch dices. Place in a glass bowl with the lime, orange, pineapple juices. Add peppers, onions and garlic then toss it all together to coat the meat. Cover and refrigerate 4 hrs while stirring occasionally.ceviche

Take out of refrigerator and cilantro, olive oil and salt. Fold gently to mix. Serve Ceviche in martini glasses and garnish with fried plantain chips and lime wedges.

Prep Time: 15 minutes
Inactive Time: 4 hours
Serves: 4 Appetizers