Ceviche Classico
Ceviche Classico paired with New Zealand Sauvignon Blanc
Serves 6 appetizers
| INGREDIENTS: | |
| 1 lb fresh skinless sea bass (or tilapia), cut into ½” cubes | |
| 1 ½ c fresh lime juice | |
| 1 medium white onion, chopped into ¼” pieces | |
| 1 large red bell pepper, chopped into ¼” pieces | |
| ⅓ c chopped fresh cilantro | |
|
¾ tsp salt, plus more to taste
|
|
| 3 T fresh orange juice | |
| 1 large ripe avocado, peeled, pitted and sliced for serving | |
| Tortilla chips for serving |
Combine fish, lime juice, and onion in 1 ½ quart glass bowl. Cover the fish with enough juice to allow it to float somewhat freely. Cover the bowl and refrigerate for a minimum of 4 hours. Pour and drain off the lime juice. In a separate bowl, mix together the red bell pepper and cilantro, stir in fish, orange juice and season with salt. Cover and refrigerate before serving. Arrange avocado slices, chips, and bowl of ceviche on a serving plate. Garnish the plate with extra cilantro.
Recipe adapted from celebrity chef Rick Bayless.
