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Ingredients Jump to Instructions ↓

  1. 12 ounces very fresh (sushi-grade) white-fleshed ocean fish, such as grouper, wahoo, sea bass, or red snapper

  2. 1/3 cup fresh lime juice

  3. 3 tablespoons fresh orange juice

  4. 3 tablespoons pineapple juice

  5. 1 1/2 tablespoons finely diced serrano pepper

  6. 2 tablespoons finely diced yellow bell pepper

  7. 2 tablespoons finely diced red bell pepper

  8. 1 1/2 tablespoons minced red onion

  9. 1 teaspoon minced garlic

  10. 2 tablespoons chopped fresh cilantro leaves

  11. 1 tablespoon good quality extra-virgin olive oil

  12. 1/2 teaspoon kosher salt

  13. 8 (3-inch) plantain chips

  14. Lime wedges, for serving

Instructions Jump to Ingredients ↑

  1. Cut the fish into 1/4-inch dice. Place in a glass dish with the lime juice, orange juice, pineapple juice, peppers, onions, and garlic, tossing to coat. Cover and refrigerate for 3 to 4 hours, stirring occasionally.

  2. Add the cilantro, olive oil, and salt. Fold gently to mix. Serve ceviche in martini glasses and garnish with fried plantain chips and lime wedges.

  3. Yield : 4 appetizer portions

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