RCI-SF.003.0023.001
Gatun American Legion
Gatun American Legion from the Recidemia collection
Prep15 min
Cook30 min
Total45 min
Servings4
Difficultybeginner
Ingredients
- large white meated fish filets. fish should very firm5 lbsnon-oily variety. (grouper, sea bass, snook, dolphin are some.)
- onions3 largechopped
- habanero peppers <ref>If Habanero peppers are not available3 unitother very hot peppers may be used with the loss of some flavor. Jalapenos add a very good flavor, but more of them should be used than if using Habanero peppers</ref> chopped. (Chinese peppers for you zonies)
- 24 unit
- ½ cups
Method
1
Cut the fish fillets into 1-inch cubes and place them in a large glass or ceramic bowl.
2
Juice the fresh limes until 3 cups of lime juice is collected, then pour the lime juice over the fish cubes, ensuring all pieces are submerged.
3
Add the salt to the lime juice and fish, stirring gently to distribute the salt evenly throughout.
1 minutes
4
Cover the bowl and refrigerate for at least 15 minutes, allowing the lime juice to denature and cook the fish through.
15 minutes
5
Chop the 3 large onions into fine dice while the fish cures in the refrigerator.
6
Finely chop the habanero peppers, removing seeds if a milder heat is preferred, and set aside.
7
Remove the fish from the refrigerator and drain off about half of the lime juice liquid, reserving it for adjusting flavor as needed.
8
Add the chopped onions and habanero peppers to the fish and lime juice mixture, stirring gently to combine all ingredients.
9
Taste the ceviche and adjust seasoning with additional salt if needed, then refrigerate until ready to serve.
10
Serve chilled in bowls or on plates, optionally garnishing with additional fresh lime wedges and chopped cilantro if desired.