Ceviche
Jalapeños are the most popular chile peppers in the US. This is probably due to the availability and versatility of the chile. Jalapeños have a balanced combination of flavor and heat. The demand for these have caused breeders to develop a broad range of varieties.
Serves: 6 servings
INGREDIENTS
1 pound fresh, skinless halibut fillets, cut into ½ –inch dice (NOTE: you may also use snapper, bass, or other firm ocean fish fillets)
1½ cups fresh lime juice
1 medium white onion, chopped into ½-inch pieces
2 roma tomatoes, chopped into ½-inch pieces
2 jalapenos, stemmed, seeded and finely chopped
⅓ cup chopped manzanillo green olives
⅓ cup chopped cilantro
1 tablespoon extra-virgin olive oil
Salt
½ teaspoon extra-fine sugar
2 ripe avocados, peeled, pitted and diced
Tortilla chips, for serving
INSTRUCTIONS
In a bowl combine the fish and onions. Add enough lime juice to completely cover the fish and allow the fish to float around a bit. Cover and refrigerate for about 4 hours, until the fish no longer looks raw inside. Drain and discard the lime juice.
In a large bowl combine the tomatoes, jalapenos, olives, jalapeno and olive oil. Add the fish and season with salt (about ½ teaspoon) and sugar. Gently stir in the avocado and serve immediately with tortilla chips.
TIPS:
The fish may be marinated a day in advance; after about 4 hours, when the fish is “cooked,” drain it so that it won’t become too tangy. For the freshest flavor, add the flavorings to the fish no more than a couple of hours before serving.
PAIRINGS:
A margarita is always a classic match for ceviche. Carry that Mexican theme right on over!
For wine, go with a refreshing white made in stainless steel. A bit of acidity is good here. Sauvignon Blanc or a sparkling wine (try Cava) will nicely compliment the citrus and fresh fish flavors.
From platingsandpairings.com