|Colorful ceviche ready to serve with mini homemade tortillas|
This is perfect for a summer meal, and especially fun for a dinner party. Serve the ceviche in individual wine or martini glasses garnished with a lime. Set a glass on each plate alongside a short stack of mini tortillas, boiled sweet potato slices, and mango and kiwi fruit salad. Enjoy!
4-5 generous servings
4 white fish fillets (such as tilapia, haddock, or halibut), frozen, or very fresh
1 small red onion, thinly sliced
2 pickled onions, finely diced
2 carrots, peeled and very finely chopped
2 bell peppers, any color
2 hot peppers (such as jalepenos or serrano peppers)
1-2 teaspoons hot sauce (Tabasco or Cholula)
2 teaspoons extra virgin olive oil
pinch of salt
1/4 teaspoon pepper
4-inch tortillas (make sure they're gluten-free if cooking g-f)
additional lime slices
If you're using frozen fish, bring a large pot of water to a boil, and poach the fish for 5-6 minutes, until opaque. Remove fish and coursley chop into 1/2 inch pieces. Arrange pieces in a shallow glass or ceramic dish with a cover. Grate the lemon rind and squeeze the juice from half of the lemon over the fish. Grate the lime rind and squeeze the juice from half of the lime over the fish. Sprinkle with pepper. Cover the fish and refrigerate for 2-3 hours, or overnight.
Wash and cut the bell peppers in half. Broil the pepper halves, skin side up, under a hot oven broiler for about 5 minutes, until beginning to blacken on top. Turn the halves over and broil, insides up, for about 5 more minutes. Remove from oven and place in a plastic back so that they steam for a few minutes. After they've steamed, peel off any blacked skin and discard skin. Shop coursely and place into a large bowl.
Add the purple onion, pickled onion, carrots, and peppers to the bell peppers. Add 2 teaspoons olive oil, 1-2 teaspoons hot sauce, the remaining juice from the lemon and lime, and pinch of salt, tossing to coat. Refrigerate for 2-3 hours, or overnight.
After the fish and vegetables have chilled, dice the avocado. Add the avocado and fish to the vegetable mixture, stirring gently to incorporate. Serve immediately.
Serve with mini tortillas and lime slices so that guests can fill their tortillas with ceviche to construct mini-tacos. If serving gluten-free guests, make sure the tortillas are gluten-free corn tortillas.