If you've never made or had a ceviche before, this might sound a little odd, but if you're up for a taste adventure, give this one a try! If you're not familiar with ceviche, it is a cooking technique that uses an acid (such as lemon or lime juice) to "cook" the proteins in meat or fish, without actually cooking it. Typically it is used with fish, but it can also be used with some vegetables - such as kale, which is high in protein - I have a totally yummy recipe using kale from my CSA with lemon juice and honey - I'll share it sometime - it's soo good! But I digress. :-) Ceviche is a great dish for hot summer days - fresh, light, and it doesn't require use of the stove. Try this sparkling, fresh Southwest-inspired appetizer at your next barbeque - you'll be pleasantly surprised.
Fresh Lime Ceviche Appetizer
Ingredients:
2 pounds fresh fish fillets, any firm white fish, like tilapia, cut in small dice
4 garlic cloves, grated
1 jalapeno pepper, seeded and cut fine
1 red onion, finely diced
1/2 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
1/2 cup chopped cilantro leaves
2 cups lime juice, freshly squeezed (this will take about 15 or so medium size limes)
Directions:
- In a glass 9x13 baking pan, put all the ingredients except the lime juice and stir slightly to mix evenly into a layer.
- Pour the lime juice evenly over the contents, adding more lime juice if the fish is not completely covered with lime juice.
- Cover the dish with plastic wrap and put in refrigerator for 2 hours.
- Serve cold in a glass serving bowl with tortilla chips, crackers, or cucumber circles or celery stalks.
OR - for a fun buffet option, wash the limes and cut them in half lengthwise before squeezing them. After squeezing the juice out, scoop out the pulp from the lime halves. Slice a tiny bit off the bottom to help the limes stand up, then arrange on a platter. Fill with the ceviche and set platter on buffet. Each lime becomes a single serving size appetizer.
