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  • Fabiola Hirschhorn

Chef Fabiola's Award-Winning Ceviche Recipe



An easy, delicious recipe for ceviche made with fresh fish, jalapeno, lime juice, a splash of coconut milk and a hint of ginger. So refreshing and delicious, our guests love it! Perfect for a light, healthy lunch.


Ceviche is one of the most simple and satisfying Summer dishes. It goes very well over crisp tostadas or with tortilla chips. This is one of our guests' favorite lunches aboard LUNA. It is simple, healthy and flavorful; a perfect meal to enjoy in warm weather.


Ceviche is best made fresh, the day of serving. The acidity in the lime juice will help the fish firm up, but if it sits too long, it will get tough. So plan to serve it right after the marination process ends, around 30- 45 minutes depending on how much you like your fish cooked.


Remember to always use firm-fleshed white fish, without skin and bones, to prepare classic ceviche. Avoid oily or fatty varieties of fish.


Give it a try and let us know if you like it!



Ingredients

½ cup red onion, very thinly sliced into half-moon crescents

1 garlic clove, very finely chopped (you can use a garlic press)

½ fresh jalapeno, seeded, membrane removed, and minced

1 tsp fresh ginger, peeled and finely grated

¾ cup freshly squeezed lime juice (3-5 limes)

1 cup unsweetened coconut milk

1lb fresh firm, white-fleshed fish (mahi mahi, snapper, corvina, escolar) cut into broad slices about ¼ inch thick, sashimi grade

Kosher salt

¼ cup cilantro, chopped


To garnish

2 tbs cilantro, chopped

2 tbs lemon basil, chopped

1 tsp lemon caviar


Preparation

Place the sliced onion in a bowl with a generous amount of salt and let stand for 15-20 minutes until it begins to release its liquid. This process is done to remove bitterness from the onion. Rinse well and squeeze dry.


Place the garlic, jalapeno, ginger, lime juice and coconut milk in a blender and puree until smooth.


In a large bowl, toss the pureed mixture with the fish slices. Stir to incorporate, cover and chill for 30-45 minutes.


Add the rinsed onions along with the cilantro and lemon basil to the ceviche. Mix well.


Taste and adjust the salt and lime, add more if necessary.


Serve on a small bowl. Garnish with some cilantro and lemon basil leaves and a dollop of lemon caviar.


Note: You can also serve it on a big bowl with chips on the side, or make ceviche tacos, tostadas or lettuce cups. It is also great with yucca root (cassava) or plantain chips.




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