WHITE FISH CEVICHE
WHITE FISH CEVICHE
Ceviche recipe of sea bass or fluke ('cooked' in the juices of orange and lime juices) with mango, cucumber, tomato, red onion, jalapeño and chili oil. Serve alone, on a bed of greens, or with tortilla chips, crostini, or flatbreads. Wonderful fresh flavors! The recipe here produces about 1 quart / 4 cups of ceviche. Keep it refrigerated for up to 2 days.
Servings: 1 quart
Ingredients
- 2 lbs sea bass, cod, halibut, fluke; cut into 1/2" pieces
- 3/4 cup fresh orange juice
- 9 limes zested and juiced - plus more as needed garnish
- 1 large avocado, diced, about 1.5 cups
- 1 large cucumber, diced, about 1.5 cups skin on
- 1 large mango, about 2 cups
- 2 jalapeños, seeds removed, shopped
- 1 large red onion, about 3/4 cup, chopped
- 1/2 cup chopped chives
- 1 tsp Sel Magique Classic Blend plus more
- 1 tbs chili oil
- 3/4 cup olive oil
Instructions
- Cut the fish into small bite sized cubes (about ½ inch each) and transfer to a medium sized glass or stainless steel bowl. To the bowl add the orange juice, lime juice and zest, 1 teaspoon of Magique and freshly cracked black pepper. Gently stir to combine so all the fish is coated in the citrus juice. Cover and refrigerate for 2-3 hours.
- After 2-3 hours the fish should look fully "cooked." This means that each piece of fish no longer looks raw when broken open. If the fish still looks slightly raw, cover and place back into the refrigerator for an additional hour. Drain most of the juice from the fish of the remaining juice and add the olive oil, chili oil, and set aside.
- In a clean bowl, toss together the mango, cucumber, avocado, red onion, tomato, jalapeño and chives. Add the fish and toss to combine. Taste and season with additional Magique, pepper or lime juice as needed. Serve on a bed of greens, or with tortilla chips, crostini, or flatbreads. The recipe here produces about 1 quart / 4 cups of ceviche. Keep it refrigerated for up to 2 days.
September 8, 2023
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