Ceviche
- Total:
- 55 min
- Prep:
- 30 min
- Inactive:
- 5 min
- Cook:
- 20 min
- Yield:
- 4 servings
Ingredients
Ceviche
- 2 ears corn, grilled or roasted and cut off the cob
- 1 pint cherry tomatoes, halved
- 1 cucumber, sliced or diced
- 1 red onion, thinly sliced
- 1 sweet pepper, seeded and thinly sliced
- Fresh cilantro, fresh basil, or fresh Thai basil, to flavor
- Olive oil, to coat
- Juice of 2 limes
- Salt
- 12 ounces fresh fish (recommended: swordfish, tuna, fluke, bass, squid, scallop, shrimp, etc.)
- 1 tablespoon assorted spices (toasted or ground cumin, coriander, clove, cinnamon, sesame)
- 2 tablespoon hot sauce (recommended: homemade or chipotle Tabasco)
Hot Sauce
- 1 pound stemmed hot peppers
- 1/2 cup sugar
- 1/4 cup salt
- 3 cloves garlic
- 1 cup cider vinegar
- 1 cup water
Directions
For the ceviche: In bowl, combine herbs, olive oil, 1/2 the lime juice, and salt. Add the corn, tomatoes, cucumber, red onion, and sweet peppers and toss to coat. Dress the seafood with 1/2 the spice mix, salt, and the remaining 1/2 lime juice. Marinate in the refrigerator for 5 minutes to several hours, depending on your taste. To plate: Spoon 1 tablespoon hot sauce on the plate. Pile the vegetables on top and garnish with the seafood. Finish with a pinch of spices and herbs.
Hot Sauce
For the hot sauce: Bring the hot peppers, sugar, salt, garlic, vinegar, and water to a boil. Simmer for 20 minutes, then carefully puree and adjust.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
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