Easy Ceviche

October 27, 2001

Ceviche is another method of preserving fish when your catch of the day is more than you can eat at one sitting. Essentially, the fish is “cooked” using lemon or lime juice. Ceviche is traditionally eaten after marinating for a few hours or overnight. If it’s allowed to marinate, then drain, it will last for a week in the fridge.

1 pound white fish fillets
One-half medium onion
2 jalapeno peppers
Lime juice to cover
Pinch of sugar
One-half cup coconut cream
Paprika or cayenne pepper (optional)

Cut fish into bite-sized pieces. Chop onion. Seed and chop jalapenos. Combine fish, onion, peppers, and lime juice and place in a zipper-lock bag. Squeeze out all the air and let sit overnight in the refrigerator. Taste the juice several times. If the lime taste diminishes, drain and add fresh lime juice. When the fish is “done” to your liking, drain and add a bit of olive oil. Squeeze out air and place in the refrigerator. Let stand for a day or two, turning at least once a day. To serve, remove fish from bag, pat dry, and add a bit more lime juice, the sugar, and the coconut cream. For added color, sprinkle a little paprika on the fish, or cayenne pepper, if you’re daring. Serve on a bed of fresh lettuce if you have it, with a loaf of crusty bread.


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