Ceviche

Chef Bill Bigham shares his recipe

www.chefbillbigham.com

 

Ceviche with Tomatoes and Avocados

 

Makes 8 servings

 

Ingredients

 

Mahi-Mahi, cubed                                              1 pound

Lime Zest                                                     1 teaspoon

Lime Juice                                                    1/2 cup

Lemon Juice                                                   1/2 cup

Red Bell Pepper, chopped                                      1 each

Jalapeno, minced                                              1 each

Garlic, mashed                                                       1 clove

Salt                                                          To taste

Extra Virgin Olive Oil                                               1/4 cup

Scallions, sliced thin                                               4 each

Cherry Tomatoes quartered                                     1 cup

Cilantro, minced                                              3 tablespoons

Sugar                                                         1/2 teaspoon

Avocado, diced fine                                           1 each

Black Pepper                                                  To taste

 

Method of Preparation

 

Gather all ingredients and equipment

Stir the lime zest, lime juice, lemon juice, bell pepper, jalapeno, garlic and salt together in a medium bowl

Gently stir in the Mahi-Mahi, cover with plastic wrap and refrigerate until fish is firm, opaque, and appears cooked, 45 to 60 minutes (stirring halfway through the marinating time)

Place the mixture in a fine-mesh strainer, leaving it a litte wet

Gently stir in the oil, scallions, tomatoes, cilantro, and sugar followed by the avocado

Season with salt and pepper just before serving

© 2017 WCNC.COM


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