So here is one that comes from some great memories of dinners at my Uncle Paul and Aunt Jones. Paul was a renowned architect in the Annex area of Toronto. Not only was he a great architect he was an amazing cook, and fell in love with South American food. Often as an appetizer, and it became one of my favourites, he would serve Ceviche.
If you’re not familiar with ceviche, it’s basically raw fish marinated in citrus. Usually lime, lemon so EIT ES orange. It can be enhanced with hot peppers and onion. The citrus actually “cooks” the fish. Throughout South America every country apparently has its own version. This one is Paul’s. However as a disclaimer he said he never did it the same way twice.
- 1 pound of fresh dense whitefish sea bass, Pickrell, Pike, Tilapia
- 1/2 cup lemon juice fresh
- 1/4 cup lime juice fresh
- 1/4 cup orange juice fresh
- 1 onion Thinly sliced
- 1 teaspoon ginger
- ¼ cup cilantro
- 1 clove garlic optional
- 1 hot pepper finley chopped optional
- Combine Lemon juice lime juice orange juice ginger and ½ of the onion. Feel free to include the rines. Looks nice in the jar.
- Add to jar or bowl.
- Cut fish into three-quarter inch cubes/strips
- Add fish to juice mixture.
- Let sit for approximately 3 to 4 hours until the fish turns opaque.
- Remove fish from jar/bowel and lay out on a plate.
- Top with onion slices and cilantro.
- Serve with crackers/nacho chips