INGREDIENTS
This is what you need for 3-4 servings:
- 1 lb. white fish
- 10 limes
- 5 oranges
- ½ onion
- 4 plum tomatoes
- 5 large tomatillos
- ½ cup cilantro
- ½ cup baby spinach
- ½ cup red lettuce
- S&P
- balsamic vinegar
- chipotle sauce
Pic1: ceviche de pescadoDirections
preparation
Pic2: gather the ingredientsPic3: juice the limes
Pic4: juice the oranges, add balsamic vinegar
- Gather all the ingredients. (Pic2)
- Juice the limes and oranges in different containers. (Pic3+4)
-
Add 1-2 tbsp. balsamic vinegar to the orange juice. (Pic4)
- This acidifies the orange juice, especially useful if the oranges are very sweet.
- I also added 2 tbsp. La Costeña medium chipotle sauce.
- Do taste for either to find your limit.
the fish
Pic5: tilapiaPic6: dice, soak
Pic7: cover, refrigerate
- Wash the fish fillets. Pat dry with paper towels. (Pic5)
- Dice the fish. If you use thick fish, cut it into fairly small pieces.
- Add enough lime juice to cover all the fish. (Pic6)
- Cover the dish and refrigerate for about 1 hr. The longer the lime marinade lasts, the more sour the fish becomes. Check once in a while to make sure you don't overdo it.
the veggies
Pic8: chop the veggiesPic9: add balsamic orange juice
Pic10: cover, refrigerate
-
About 15 minutes before the fish is ready:
- Cut/chop the vegetables into small pieces. (Pic8)
- If you get heartburn from raw onions, blanch the chopped onion for 1-2 minutes in boiling water.
- If cilantro is too strong for you, use parsley, or substitute in part with baby spinach / lettuce.
- Pour some of the orange juice over the veggies, stir it all together.
This should be more like a vinaigrette salad dressing—without the oil—than a marinade.
Cover and refrigerate for 10 minutes max. until serving time.- Do not prepare the veggies before the fish. As soon as you pour the liquid over the vegetables, they'll gradually start wilting and going mushy. Better to do this shortly before serving time.
serving time
Pic11: fish all donePic12: serve
Pic13: with sauce
- When the fish is ready, drain the liquid. (Pic11)
- Serve the fish with vegetables. (Pic12)
- Add sauce.
- You have 3 very different sauces: very sour fishy lime juice, sweet & sour balsamic orange juice and spicy hot chipotle sauce.
- Perhaps let everyone serve themselves to get the combination they like best?
- Stir it all together now. (Pic13)
- Enjoy. I most certainly did.
and more
Pic14: served in a glass
Pic15: separate the leftovers
- This would look very nice in a big bowl glass, but this was the biggest glass I could find in the house. As you can see, it is possible to layer the sauces several times. (Pic14)
- If you have any leftovers, drain the sauces and store fish and veggies as dry as possible. In the top right container, you can see the remaining chipotle sauce.