Ceviche is one of my favorite pescetarian dishes. A Mexican staple, it is usually served as a cold appetizer. The fish isn’t cooked by heat but by the acid in the citrus fruit… It’s like fruit magic! I added orange juice to smooth out the tart lime juice and capers because well, who doesn’t love those salty little flower buds?! I am using tilapia for this recipe but you can use cod, haddock, shrimp, scallops or whatever your fishmonger has that’s fresh for a good price.
1 pound of fish cut in bite size pieces
6 limes and 1 orange juiced
2 tomatoes, diced
5 scallions chopped
1 red bell pepper diced
2 ribs chopped celery
1/2 jalapeño (or to your heat level) finely chopped
1/8 cup chopped cilantro
1/4 cup fresh parsley chopped
Fresh black pepper and sea salt
1 1/2 tablespoons olive oil
1/4 cup capers
Mix all ingredients together in a glass bowl, cover and let everything marry in the frig at least a couple of hours or until the fish is cooked through. Stir every now and again to coat all the fish with the dressing.
Using a slotted spoon, place Ceviche in pretty dishes or glasses lined with lettuce leaves. Serve with corn tortilla chips. Delicioso!