Day-Fresh Fish Ceviche from Farol Beach
Farol De Santo Me do Dia
Yield: 10 small appetizer portions
Ingredients
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1 lb.
Day-fresh Halibut: Robalo, Dourado, or Tainha
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1 cup
White onion, finely chopped
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½ cup
Bell pepper, green, finely chopped
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½ cup
Bell pepper, red, finely chopped
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½ cup
Celery, finely chopped
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2 Tbsp
Cilantro, finely chopped
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to taste
Sea salt
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to taste
Black pepper, freshly cracked
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1 ea.
Garlic clove, small, finely minced
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1 ea.
Malagueta pepper, finely minced
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1 cup
Lemon juice
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1 cup
Lime juice
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1/2 cup
Orange juice
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to taste
Guarana
Method
Avocados and tomatoes, sliced, drizzled with extra-virgin olive oil and seasoned with salt and pepper to taste, and garnish with a sprig of micro cilantro
- Cut the fish into thin even slices and set aside.
- In a bowl place the finely chopped onion, bell peppers, and celery.
- Add the garlic, Malagueta, and chopped cilantro and mix well.
- In a separate bowl, place the lemon, lime, and orange juices. Add salt and pepper to taste or until mixture has a gentle lemon taste.
- Add the juice mixture to the finely chopped vegetables and mix well. Taste and season again if needed.
- Pour the mixture over the fish (juices must cover the fish) and let it sit for at least 4 hours in the refrigerator, and do not stir (stirring or mixing the fish after the juice has been added will break down the fish and make the juices cloudy).
- Serve it cold, with sliced avocados and tomatoes drizzled with extra-virgin olive oil and seasoned with salt and pepper, and garnish with sprigs of micro-cilantro.
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