Provided by Mel & Sheryl London
The wonderful thing about ceviche is that it can (and should) be prepared ahead of time and it can also be made with a variety of seasonal, firm, white-fleshed fish. Another plus is that it can be served as a first course or as a main course.
- 2 pounds halibut steaks, skinned, boned and cut into one inch cubes (substitute: tilefish or sea scallops)
- 1 cup lime juice (about 8 limes, depending upon size)
- 1/4 cup finely minced onion (about 1 medium onion)
- 1 small garlic clove, peeled & minced (about ½ teaspoon)
- 2 large ripe tomatoes, skinned & diced
- 1 large jalapeño chile, seeded & finely minced
- 1/4 cup extra virgin olive oil
- 1 teaspoon fresh thyme leaves or ½ teaspoon dried thryme
- 2 teaspoons non pareil capers, rinsed
- ½ cup coarsely chopped cilantro
- Salt & pepper to taste
- Soft lettuce leaves
- 1 medium red onion, thinly sliced
- 1 medium orange, peeled & thinly sliced
In a large non-reactive bowl (glass, ceramic or stainless steel), combine all the ingredients (except for the garnish). Cover with plastic wrap and refrigerate for at least 8 hours or overnight. Stir the mixture once or twice during that time.
When ready to serve, make a bed of lettuce leaves on a platter (or plate individually). Heap the fish in the center. Surround with alternating overlapping slices of red onion and oranges and serve chilled.
Serves 6 - 8
MEL & SHERYL LONDON are the authors of eleven cookbooks, including “A Seafood Celebration” and “The Fish Lovers” Cookbook.” They are winners of the James Beard Award and the Tastemaker Award and were finalists for the IACP Cookbook Award for “The Gourmet Garage Cookbook.” They have been loyal and loving customers of The Lobster Place since the company first opened its doors in Chelsea Market.