Recipe

Ceviche Perlita Recipe

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Ingredients

Mexican hot chile sauce, such as Cholula
4 oz pitted green olives (preferably not brined in vinegar; if they are, rinse with water before using), finely sliced
3/4 lb very fresh boneless, skinless halibut or sea bass, cut into 1/4-in. to 1/2-in. dice
1 serrano chile, minced
2 tbsps sliced fresh cilantro leaves
1/2 cucumber, peeled, seeded, & cut into 1/4-in. cubes
1/2 c very finely crumbled cotija (firm Mexican cheese) or feta cheese (about 3 oz.)
3 tbsps fresh lemon juice
2 tbsps juice from a jar of sliced pickled jalapeños (sometimes labeled "nacho jalapeños"), plus 1/4 c pickled jalapeños, minced
3/4 c grape tomatoes or 1 medium firm-ripe tomato, cut into 1/4-in. cubes
1/2 medium sweet white onion, finely sliced
1 firm-ripe avocado
3 tbsps fresh lime juice
2 tbsps extra-virgin olive oil
Thick tortilla chips
Coarse kosher salt to taste
1 tsp dried oregano, preferably Mexican

Directions

Step #1 In a medium bowl, mix fish & 2 tbsp.
Step #2 each of lime & lemon juice.
Step #3 Cover up & put in the fridge at least 3 hrs & up to 6, stirring every once in awhile.
Step #4 Meanwhile, mix olive oil, oregano (rubbed between your palms first if the flecks are large), & pickled jalapeño juice In a large-ish bowl.
Step #5 Drain fish in a colander, discarding juices, & add to olive-oil mixture.
Step #6 Toss to coat.
Step #7 Add pickled jalapeños, cucumber, cheese, tomatoes, serrano, olives, onion, & cilantro.
Step #8 Peel avocado, cut into 1/2-in.
Step #9 cubes, & toss carefully with remaining 1 tbsp.
Step #10 lemon juice; add to bowl & toss ceviche carefully & thoroughly.
Step #11 Spice up to taste with salt & remaining 1 tbsp.
Step #12 lime juice.
Step #13 Serve with tortilla chips & hot chile sauce.
Step #14 Note: Nutritional analysis is per serving.
Enjoy the Ceviche Perlita recipe