Recipes

Frontera Ceviche

Frontera Ceviche
  • Servings: 6 to 8 as a starter
  • Provided by:

    Ingredients Print Recipe

  • 1 pound "sashimi-quality" skinless meaty ocean fish fillet (halibut, snapper and bass are great choices), cut into 1/2-inch cubes
  • About 1 1/2 cups fresh lime juice
  • 1 small white onion, chopped into 1/4-inch pieces
  • Hot green chiles to taste (roughly 2 or 3 serranos or 1 large jalapeno), stemmed and roughly chopped
  • 1/4 cup pitted green olives, preferably manzanillos
  • 1 large (about 10-ounce) ripe tomato, cored, seeded (if you wish) and cut into 1/4-inch pieces
  • OR 1/4 cup (lightly packed, about 1 ounce) soft sundried tomatoes, chopped into 1/8-inch pieces
  • 1/4 small jicama, peeled and chopped into 1/4-inch pieces (optional, but suggested if using sundried tomatoes)
  • 1/4 cup (loosely packed) chopped fresh cilantro (thick bottom stems cut off)
  • 2 tablespoons olive oil, preferably extra-virgin
  • Salt
  • 1 teaspoon sugar

Directions

1. "Cook" the fish in the lime juice. In a large stainless steel or glass bowl, combine the fish, lime juice and onion. The fish should float freely in the juice; if not, add a little more. Cover and refrigerate until the fish is as "done" as you like: An hour or so for medium-rare, 3 to 4 hours for "cooked" all the way through. Tip off the lime juice -- sad to say that it's fishy tasting at this point and can't be easily used for any other preparation.

2. Flavor the ceviche. In a mini food processor, process the green chile and olives until finely chopped (or finely chopped by hand). Add to the fish along with the tomato, optional j�cama, cilantro and olive oil. Stir well, then season with salt (usually about a scant teaspoon) and sugar. Refrigerate until ready to serve -- preferably no longer than an hour or two.

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