Ceviche is one of my favorite pescetarian dishes. A Latin American staple, it is usually served as a cold appetizer. The fish isn't cooked by heat, but by the acid in the citrus fruit – it's like fruit magic! I added orange juice to smooth out the tart lime juice, and capers because well, who doesn't love those salty little flower buds?! I am using tilapia for this recipe, but you can use cod, haddock, shrimp, scallops or whatever your fishmonger has that's fresh for a good price.
Ingredients
- 1 pound of fish cut in bite size pieces
- 6 limes
- 1 orange, juiced
- 2 tomatoes, diced
- 5 scallions chopped
- 1 red bell pepper diced
- 2 ribs chopped celery
- ½ jalapeño (or to your heat level) finely chopped
- ⅛ cup chopped cilantro
- ¼ cup fresh parsley chopped
- Fresh black pepper and sea salt
- 1½ tablespoons olive oil
- ¼ cup capers
Preparation
Mix all ingredients together in a glass bowl. Cover and let everything marry in the fridge at least a couple of hours, or until the fish is "cooked" through.
Stir every now and again to coat all the fish with the dressing.
