1 pound Chilean sea bass fillets, or substitute sole or flounder fillets
3/4 cup bitter orange juice
1 aji chile, stem and seeds removed, minced, or substitute a yellow wax or jalapeño chile
4 green onions, thinly sliced
1 clove garlic, minced
1 grapefruit
1 tablespoon fresh mint leaves, cut in thin strips
Lettuce leaves
Garnish: Caribbean-style habanero hot sauce
Cut the fish fillets in 1- to 2-inch pieces. Place them in a nonreactive bowl, cover with the juice, and gently toss to coat. Add the chile, onions, and garlic and mix gently. Cover the bowl and refrigerate for 1 to 4 hours turning occasionally until the fish loses its translucency and turns opaque.
Section the grapefruit and cut the wedges in lengthwise pieces.
Drain off most of the marinating juice off the fish. Add the grapefruit sections and mint and gently toss. Place the lettuce on individual plates, top with the seviche, and garnish with a sprinkle of hot sauce. Serve with additional hot sauce on the side.
See also...
For even more Ceviche recipes, see also: Spicy Latin American Ceviche, by Dave DeWitt.
Servings |
4-6 |
|
|