Ceviche Del Jardin Recipe
Ingredients
| 1 1/2 pounds very fresh fish fillets, such as cod, halibut, mackerel or sole, or scallops, or half and half of two varieties, cut into 1/2-inch cubes | ||
| Lime juice | 1 Cup (16 tbs) | |
| 3/4 cup strained fresh coconut juice | ||
| 1/2 cup sliced pimiento-stuffed green olives | ||
| Olive oil | 2 Tablespoon | |
| Jalapeno pepper | 1 To taste, minced | |
| Dried oregano | 1/4 Teaspoon, crumbled | |
| Ground cumin | 1/4 Teaspoon | |
| 2 medium-large (4-ounce) plum tomatoes, cut into 1/2-inch dice | ||
| Scallions | 1/4 Cup (16 tbs), thinly sliced | |
| Coriander/ cilantro | 2 Tablespoon, chopped | |
| 8 medium romaine lettuce leaves, or 60 Belgian endive leaves | ||
| 1 medium firm-ripe California avocado, cut into 8 wedges and peeled (optional) | ||
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
1. Put the fish into a medium nonreactive bowl with the lime juice and coconut water. Cover and chill for 12 hours or overnight, stirring once in a while. Drain, reserving 1/2 cup of the marinade.
2. Return the marinated fish to the bowl. It will now appear to be cooked, that is, opaque throughout. Add the olives, olive oil, jalapeno, oregano, cumin and 1/4 cup of the reserved marinade. Stir in the diced tomatoes, scallions and cilantro. Season with salt and pepper to taste. Cover and chill for an hour or longer. (The recipe can be prepared a day ahead to this point.) Let come to room temperature for 30 minutes, just to take away the icy chill.
3. To assemble, place a lettuce leaf on each of 8 salad plates. Top each with about 1/2 cup of ceviche. Dip the avocado wedges into the remaining 1/4 cup reserved marinade and place 1 wedge on each salad. Serve cold. To serve as an hors d'ceuvre, spoon 1 tablespoon on each endive spear.
2. Return the marinated fish to the bowl. It will now appear to be cooked, that is, opaque throughout. Add the olives, olive oil, jalapeno, oregano, cumin and 1/4 cup of the reserved marinade. Stir in the diced tomatoes, scallions and cilantro. Season with salt and pepper to taste. Cover and chill for an hour or longer. (The recipe can be prepared a day ahead to this point.) Let come to room temperature for 30 minutes, just to take away the icy chill.
3. To assemble, place a lettuce leaf on each of 8 salad plates. Top each with about 1/2 cup of ceviche. Dip the avocado wedges into the remaining 1/4 cup reserved marinade and place 1 wedge on each salad. Serve cold. To serve as an hors d'ceuvre, spoon 1 tablespoon on each endive spear.
Chef
