Either way you spell it, this is a ‘no-cook’ dish that makes an appealing appetizer. It is colorful and flavorful while also being fairly easy to prepare. This was my first time prepare a ceviche or even having raw fish at home. The acid in all of the citrus fruits actually ‘cook’ the fish, so it ends up not really truly being raw. However, it is still a little scary to think that you are eating raw fish. I have survived so far, but I have put the Husband on alert (he is on a business trip to Illinois), so that if I don’t answer the phone when he calls, he should call my neighbor to come and check on me! But I think I have already exited any danger zone.

This recipes comes from the August 2007 issue of Cooking Light. Fruit juices and veggies combine into a pretty citrus ceviche. It was a bit to citrus-y for me. Before I ate it, I scooped some into a colander and rinsed it off. The citrus flavor still lingered but it was no longer over-powering. Enjoy!

based on Simple Seviche from Cooking Light magazine, August 2007

The Ingredients

• 1/2 cup chopped fresh cilantro
• Juice from 2 large oranges (about 1/2 cup)
• Juice from 2 lemons (about 1/4 cup)
• Juice from 2 limes (about 1/4 cup)
• 1/3 cup vertically sliced red onion
• 1 avocado peeled and diced
• 1 jalapeño pepper, seeded and minced
• 1 tablespoon olive oil
• 2 teaspoons hot sauce
• 1/2 pound mahimahi or other firm white fish, cut into 1/2-inch pieces

The Steps

1. Combine all ingredients in a large bowl and toss well.
2. Refrigerate for at least 30 minutes before serving.
3. Serve on large salad leaves or with tortilla chips.

Technorati tags: recipe, fish, seviche, ceviche, rawCooking Light

This entry was posted on Friday, September 14th, 2007 at 6:57 pm and is filed under Appetizer, Fish, No Cooking. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.