Chopped Ceviche

I don't deny that chopping the fish into such tiny pieces seems perhaps against the express ethos (if I might put it that way) but there's no logic that can dissuade me. Besides, it really means that you hardly have to steep the fish in the acidy juices at all before it is "cooked" or rather denatured (yes, that is the term) by the lime. Not that that is my reason: I find that eating big chunks or raw fish, no matter if it is cured in some way by its acid bath, can spook people out and this dainty confetti somehow doesn't. I am mad for it, and truth to say, really love it with a big bowl of tortilla chips on the side, but for elegance often produce little toasts or tostadas instead. I get a slender French stick or ficelle loaf and cut into thin slices; 1 loaf should yield about 40 mini tostadas. Brush with a little oil and then burnish slightly in a 400 degree F oven for 10 minutes. Use whatever firm white fish is available to you; my Mexican sources speak of sierra but that's not an option for me, geographically. If I find black cod, sometimes called Chilean sea bass (and is neither cod nor bass) then I use that, otherwise monkfish.
  • Level: Easy
  • Total: 23 min
  • Prep: 15 min
  • Inactive: 8 min
  • Yield: enough for approximately 40 little tostadas
Share This Recipe

Ingredients

8 ounces skinless and boneless black cod or monkfish fillet, chopped as finely as you can

1/2 teaspoon dried oregano

1 teaspoon Maldon, kosher, or table salt

1/3 cup lime juice

3 scallions, finely chopped

1 jalapeno or any medium sized green chile, seeded and chopped to give 1 tablespoon

4 tablespoons freshly chopped cilantro leaves, plus a little more for garnishing

Tostadas or tortilla chips, for serving

Directions

  1. Put the chopped fish in a wide shallow dish and sprinkle over the oregano, salt and lime juice. Leave this for 8 minutes.
  2. Drain the fish; it will have made a milky liquid. Add the scallions, chile and cilantro and stir gently together.
  3. You can either put teaspoonfuls onto little toasts and sprinkle over some more cilantro, or put the ceviche into a bowl and serve with tortilla chips.

Fudge Factor

Sifted: Plan-Ahead Valentine's Day Desserts Feb 6, 2013

By: Lauren Miyashiro

Get our take on the best in food news, recipes and more from around the web, including the best Valentine's Day recipes.

The Craziest Chocolate Creations for American Chocolate Week Mar 17, 2013

It’s officially American Chocolate Week. Check out photos of mind-blowing chocolate creations.

Over-the-Top-Delicious Treats to Satisfy Your Food Obsession

Are you infatuated with ice cream? Do you lust over lobster? Swoon at the sight of chocolate? Here's the best recipe for each food …

Train Frontman Pat Monahan's Dark Chocolate Obsession Feb 11, 2013

By: Cameron Curtis

Train frontman Pat Monahan, an avid chocolate lover, shared with us his top five reasons for eating dark chocolate.

Review: Anthony Bourdain and Eric Ripert's Chocolate Bar Nov 16, 2012

Anthony Bourdain and Eric Ripert have teamed up with master chocolatier Christopher Curtin to create the "Good & Evil" chocolate b …

Chocolate Desserts

Indulge in our decadent chocolate desserts, from cookies and cakes to puddings, souffles and truffles.

How to Chop and Melt Chocolate

Lots of recipes call for melted chocolate. Follow these step-by-step instructions to do it properly.

Essentials: Chocolate Basics Sep 1, 2016

Satisfy that chocolate craving in your very own kitchen. All you need is baking chocolate and a little know-how. It also helps to …