Ceviche

Recipe courtesy of Araña Taqueria y Cantina (Magazine Street, New Orleans)

This Peruvian staple balances freshness and spice that creates a balanced, rich, and delicious dish. Serve alongside

your side of choice, such as lettuce or plantains, and eat directly after preparation. Sometimes a twist of oregano, cilantro, and habanero is all you need to warm up a winter's day! Enjoy. 

 

1 pound fresh, skinless ocean fish fillets, cut into 1/2-inch dice (blood line cut out)

1 1/2 cups fresh lime juice (or enough to cover fish)

1 medium red onion, julienne

1/2 lb. tomatoes chopped into 1/2-inch pieces

1/4 cup minced habanero (seeds removed)

1/3 cup chopped cilantro

1 to 2 tablespoons extra-virgin olive oil (optional)

Pinch of Mexican oregano

Salt to taste

Garnish: Romaine leaves, tortilla chips

 

1. In a mixing bowl, add lime juice, oregano, minced habanero, red onion, fish and salt. 2. Wrap tight and let stand for eight hours to fully cook fish.

3. Drain lime juice from bowl and add tomato and cilantro.

4. Add olive oil and season to taste.