Issues → March/April 2007 → Food →

Cooking 101

COMMENT

SINGLE PAGE

EMAIL

PRINT

SHARE:

(page 4 of 5)

Preparation Time: 15 minutes

Start to Finish Time: 60 minutes

Yield: 4 servings

• 1/2 pound fresh striped bass fillet (or other firm white fish), cut into 1/4-inch cubes
• 1/2 cup freshly squeezed lime juice
• 2 tablespoons freshly squeezed orange juice
• 4 to 5 navel orange segments (pith removed)
• 1 jalapeño or other fresh hot pepper, minced
• 2 tablespoons minced red onion
• 1 tablespoon finely chopped cilantro
• 1 teaspoon sugar
• Kosher or sea salt and freshly ground black pepper, to taste
• Garnish: cilantro sprigs

In a medium nonreactive bowl, combine all ingredients thoroughly but gently. Marinate, covered and refrigerated, 30 to 60 minutes or longer (but not more than 8 hours).

Scoop ceviche into small bowls, garnish with cilantro sprigs, and serve with tortilla chips.

Find Similar Recipes

• By Category
  • Fish and Seafood Recipes
• By Course
  • Appetizers Recipes

Roasted Rack of Lamb with Spaetzle

From Yankee Magazine — March 2007

Meat Recipes