To get fresh fish directly from my friends here in Jacksonville is really a privilege for a fish lover. When you are suppose to eat raw fish, you want to trust the way the fish has been handle. If you buy it in the grocery store, most of the fishes has already been froozen. But to make sure, I would freeze the fish for at least 3 days before doing my ceviche. This to kill off specific kinds of bacteria and parasites in the raw fish. Pour a lot of lime juice in to this dish. The acid from the limes change the structure of the proteins in the fish, essentially “cooking” the fish without using heat.
Serve as an appetiser together with some nachos or sliced bread. Either serve the ceviche in a large bowl for everyone to share or in small portion bowls for each and everyone.
Ingredients (4 pers. appetisers):
- 1 lb white fish (I used grouper here)
- 2 limes (juice)
- 2 tbsp olive oil
- 1 tbsp honey
- 1/4 tsp chili powder
- 1/4 tsp chili flakes
- pinch of salt
- 1/2 cucumber
- 10 cherry tomatoes
- 1 avocado
- 1 bunch fresh cilantro
Mix lime juice, olive oil, honey, chili and salt together in a bowl to dissolve the salt and honey.
Cut the fish in small (1/2”) cubes. Add the fish cubes into the lime juice mixture. Marinate the fish in the lime mixture for about 30 minutes to 1 hour (depending on how “cooked” you want your fish). If your fish is not covered in the lime mixture, make sure to stir around the fish cubes every 10 minutes. Keep the fish in the refrigerator while marinating.
Meanwhile, cut the cucumber, tomatoes and avocado into small cubes.
After marinating the fish, take out the bowl from the refrigerator and add the cubed vegetables. Mix and finish with adding fresh cut cilantro and serve together with nacho chips.