2011, Recipe 12: Seviche

I used a seviche recipe in my newest Rick Bayless acquisition that's very close to this one.
  • 1 pound fresh, skinless snapper, bass, halibut, or other ocean fish fillets, cut into 1/2-inch dice
  • 1 1/2 cups fresh lime juice
  • 1 medium white onion, chopped into 1/2-inch pieces
  • Fresh hot green chiles (2 to 3 serranos or 1 to 2 jalapeƱos), stemmed, seeded and finely chopped
  • 1/3 cup chopped cilantro, plus a few leaves for garnish
  • Salt
  • 1 large or 2 small ripe avocados, peeled, pitted and diced
  • Tostadas, tortilla chips or saltine crackers, for serving 
  1. 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.
  2. In a large bowl, mix the cilantro and chiles. Stir in the fish and season with salt, usually about 1/2 teaspoon. Cover and refrigerate if not serving immediately. Just before serving, gently stir in the diced avocado.
 Results: AWESOME!!  And so easy!  I'm never paying $10 for seviche again!!!!  I used tilapia and took this to a brunch.  It was a hit!  I did a duo of seviche.  One had roasted jalapeno, roasted tomatillo & roasted poblano.  The other followed this recipe.  The recipe one was a bigger hit at the party (who can resist avocado?) but Rashan & I loved both.  The 4 hour time is not necessary.  You can really serve it immediately if you like Peruvian-style seviche but an hour is plenty for your fish to have a bit of a bite and still be tasty.  I served this with tortilla chips.


K. Rock said...

Seviche is one of those things I have always wanted to try. I am leary of it because I believe it has the same texture as raw fish. Does it? I think that would put me off a little. But I am still curious. It looks really good though.

Kali said...

Shrimp and crab ceviche is the business too! In cali, every mexican spot has a different take on it and most is yummy! Ahhhh can't wait to go home. Lol

Jameil said...

k... try it! it's between the texture of raw fish and cooked fish. it's really yummy! there's a restaurant in pittsburgh dedicated to seviche that i love and miss dearly!!

kali... i don't love shrimp but i love ceviche! never been to cali but we all know what i'll do there... EAT!!! AND LOTS OF MEXICAN!!!