I catered a Mexican themed dinner party on New Year's day and for one of the passed Hor'D ouevres we served ceviche in spoons. Enjoy the recipe below....p.s. it goes down better with a margarita or two!
Ceviche
4-6 servings
½ day 20 min prep
1 lb halibut or sea bass fillets (or use a mixture of fish and shrimp)
5-6 limes (Enough Juice to cover fish) 1 cup diced fresh tomatoes
1 red bell pepper, chopped
5 tablespoons chopped cilantro
1/4 teaspoon kosher salt
1/4 teaspoon fresh cracked pepper
1/2 teaspoon dried oregano
2 jalapeno peppers, seeded and chopped (or more to suit your taste)
2 tablespoons white vinegar
1 medium red onion, finely chopped
1 dash hot sauce lettuce leaves (to line serving bowls)
4-6 servings
½ day 20 min prep
1 lb halibut or sea bass fillets (or use a mixture of fish and shrimp)
5-6 limes (Enough Juice to cover fish) 1 cup diced fresh tomatoes
1 red bell pepper, chopped
5 tablespoons chopped cilantro
1/4 teaspoon kosher salt
1/4 teaspoon fresh cracked pepper
1/2 teaspoon dried oregano
2 jalapeno peppers, seeded and chopped (or more to suit your taste)
2 tablespoons white vinegar
1 medium red onion, finely chopped
1 dash hot sauce lettuce leaves (to line serving bowls)
avocados (optional)
sliced olives (for garnish) (optional)
Dice the fish (approximately 1/2-inch dice if using shrimp use cleaned shrimp).
Marinate fish in the lime juice in the fridge overnight (this step cooks the fish).
Stir often.
Pour off most of the lime juice (just leave it moist).
Add remaining ingredients except lettuce, avocado and olive. Do this preferably a few hours before serving & refrigerate.
Toss well and arrange in individual serving bowls (I used chinese spoons to serve the ceviche in, since my servers were passing this as an appetizer) that are lined with the lettuce leaves.
If you wish garnish with sliced avocado and sliced black olives.
Dice the fish (approximately 1/2-inch dice if using shrimp use cleaned shrimp).
Marinate fish in the lime juice in the fridge overnight (this step cooks the fish).
Stir often.
Pour off most of the lime juice (just leave it moist).
Add remaining ingredients except lettuce, avocado and olive. Do this preferably a few hours before serving & refrigerate.
Toss well and arrange in individual serving bowls (I used chinese spoons to serve the ceviche in, since my servers were passing this as an appetizer) that are lined with the lettuce leaves.
If you wish garnish with sliced avocado and sliced black olives.
