Seafood Ceviche

Being located in such an incredible country as Dominican Republic, I got impressed not only with the nature, but more so with people and the food.
As I always look to learn something new, they taught me how to make a perfect Dominican seafood ceviche.
I got surprised by my own cooking, even tho the preparation is really easy.
Worth a try!!


  1. 1 pound fresh, skinless snapper, bass, halibut, or other ocean fish fillets, cut into 1/2-inch dice
  2. 1 1/2 cups fresh lime juice
  3. 1 medium white onion, chopped into 1/2-inch pieces
  4. Fresh hot green chiles (2 to 3 serranos or 1 to 2 jalapeños), stemmed, seeded and finely chopped
  5. 1/3 cup chopped cilantro, plus a few leaves for garnish
  6. 1 to 2 tablespoons extra-virgin olive oil (optional)
  7. Salt
  8. Tostadas, tortilla chips or saltine crackers, for serving
  1.  In a 1 1/2-quart glass or stainless steel bowl, combine the fish, lime juice and onion. Use enough juice to cover the fish and allow it to float freely; too little juice means unevenly “cooked” fish. The lime/lemon will take away the fishy smell, as well as kill the bacterias. Cover and refrigerate for about 4 hours, until a cube of fish no longer looks raw when broken open. Drain in a colander.
  2.  In a large bowl, mix together green chiles, cilantro and optional olive oil. Stir in the fish and season with salt, usually about 1/2 teaspoon. Cover and refrigerate if not serving immediately.
L1030339Slice peppers really thin

Serving Options Place the ceviche in a large bowl and let people spoon it onto individual plates to eat with chips or saltines; spoon the ceviche into small bowls and serve tostadas, chips or saltines alongside; or pile the ceviche onto chips or tostadas and pass around for guests to consume on these edible little plates. Garnish the ceviche with cilantro leaves before serving.



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