Ceviche
Serves 4
Refreshing is the word that comes to mind when I think of this
ceviche, a cooling, citrusy combination of fish, lime juice, onion,
tomato, and cilantro. The balance of fish, vegetables, oil, salt,
pepper, and hot sauce is entirely up to you and your preferences.
Like it hot? Go heavy on the hot sauce. Like it a bit sweeter? Add
a pinch of sugar. Just be sure to time it so the fish only marinates
for the requisite forty-five minutes; if it sits too long in the acid,
the fish will turn mealy. Serve with good tortilla chips and a cold
Mexican beer.1 pound Hawaiian blue marlin, mahimahi, or halibut*,
filleted by the fishmonger, cut into ½-inch cubes
1 to 2 cups fresh lime juice (enough to cover the fish; about 8
limes*)
1 English cucumber, peeled, seeded, and diced
1 tomato*, diced
½ red onion, diced
¼ cup chopped cilantro
A few hits of bottled habanero sauce*
A pinch of Mexican oregano
Kosher salt and freshly ground black pepper