While I definitely crave warm, comforting foods in the winter months, Ceviche is something I rarely pass up when it’s on the menu (assuming I trust the restaurant). It seems like such a summery dish, but the abundance of citrus in it makes it perfect to prepare in the winter, when citrus is at its very best.
You’ll need to allow at least 4 hours for the fish to “cook” but the actual prep time is minimal, making it a perfect make ahead dish for a dinner party or weeknight meal. If you don’t want to make the Plantain Chips, you can purchase them or get yourself some Siete grain-free tortilla chips (available online April 1st!). If you eat corn, thick tortilla chips are a good vehicle for scooping up your ceviche.
prep time: 20 minutes
“cook” time: 4-18 hours
serves: 6-8 as an appetizer
1/2 cup fresh lime juice (about 4 juicy limes)
1/4 cup orange juice (about 1/2 orange)
1/2 small red onion, half chopped, half very thinly sliced
1 jalapeño quartered and seeded, half chopped, half very thinly sliced
1/4 cup loosely packed cilantro leaves plus more for garnish
2 garlic cloves, peeled and smashed with the side of a knife
1/2 teaspoon sea salt
1 pound very fresh white ocean fish such as sea bass, snapper, flounder, sole
1 mango, cut into small dice
1 avocado, cut into small dice
1 small cooked sweet potato, diced (see below)
Plantain Chips, for serving
- In a blender, combine the lime juice, orange juice, chopped red onion, chopped jalapeño, cilantro, garlic, and salt. Blend until smooth.
- Using a very sharp knife, cut the fish into bite-sized pieces. Place in a glass bowl along with the sliced red onion and jalapeño. Pour the marinade over and stir to coat. Make sure the marinade covers the fish, adding more lime juice if necessary. Cover tightly with plastic wrap and place in the fridge. Allow it to “cook” for at least 4 hours, and up to 18.
[The length of time needed will depend on the thickness / meatiness of the fish. You want the fish to be opaque, similar to how it looks when it’s cooked with heat. If the fish is done and you’re not ready to serve it, you can strain it and keep the marinade separate- this will prevent it from cooking much more.]
- When ready to serve, gently fold in the mango and avocado, reserving some for garnish, if desired. Using a slotted spoon, transfer the ceviche to a platter along with the sweet potato and spoon some of the marinade over the fish. Garnish with cilantro and reserved avocado and mango if desired, and serve with Plantain Chips.
To cook the sweet potato in an Instantpot: Place the sweet potato(s) on the steamer rack and pour in 1 cup of water. Set the pressure to high for 10-20 minutes, depending on the size (Mine were super skinny and were overly soft after 12 minutes) Release the pressure. Chill until cold, and then peel and chop.
To cook the sweet potato in the oven: Bake in a 400ºF oven wrapped in foil for 40 minutes to one hour, or until tender. Chill until cold, and then peel and chop.
PIN THIS RECIPE!
All of the links on zenbellycatering.com are for information purposes, however some are affiliate links to books, products or services. Any sponsored posts are clearly labelled as being sponsored content. Some ads on this site are served by ad networks and the advertised products are not necessarily recommended by Zenbelly Catering.