12928 Citrus-Marinated Fish Wed Aug 06 08:12:00 -0700 2008 Tue Feb 03 03:04:30 -0800 2009 Licensed http://www.chow.com/recipes/12928 Tue, 03 Feb 2009 11:04:30 GMT Ceviche (also spelled seviche) originated in Polynesia. Some people are surprised that the fish in ceviche is not cooked; rather, it is marinated and served “raw.” From a chemistry standpoint the fish is not raw because it has been “cooked” by the acidity of the citrus. High temperature and acidity affect the proteins of the fish in a similar way, which is why the fish appears opaque. One of the tastiest versions is found in Ecuador, where Seville (sour or bitter) oranges are used, imparting a unique flavor.

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  • All advance preparation may be found in the ingredient list.
  • Combine the lime and sour orange juices with the garlic, onions, chiles, salt, pepper, and oil and mix well. Place the fish in a resealable plastic bag and pour the marinade over. Toss the fish to coat. Refrigerate for 4 to 6 hours. The fish will be done when the flesh turns white and opaque.
  • Using a slotted spoon, place a 4-ounce [110-g] portion of the ceviche onto a lettuce leaf. Garnish with cilantro and black olives. Serve with tortillas or tostados. For a sophisticated presentation serve the ceviche in deco-style martini glasses.
    • ]]>     http://www.chow.com Arthur L. Meyer 50 Main 44 1½ cups [360 mL] fresh lime juice

    ]]>     48 1½ cups [360 mL] sour orange juice

    ]]>     74 4 garlic cloves, minced

    ]]>     54 2 medium red onions, finely diced

    ]]>     58 4 jalapeño chiles, minced (seeds and ribs removed to control spiciness if desired)

    ]]>     305 Salt and pepper to taste

    ]]>     1 cup [240 mL] vegetable oil

    ]]>     1½ pounds [675 g] firm white-fleshed fish fillets, cut into ½-inch [1-cm] pieces

    ]]>     70 Lettuce leaves or endive, for garnish

    ]]>     153 Cilantro leaves, for garnish

    ]]>     Pitted black olives, for garnish

    ]]>     Tortillas or tostados, for service

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