Ceviche Troncones
Raw Fish Cooked in Lime Juice
Reprinted with permission from the Office of The Manhattan Borough President.
Julian Zugazagoitia is the director of El Museo dei Barrio in Manhattan's East Harlem neighborhood. In addition to running this culturally rich and vibrant museum, Mr. Zugazagoitia cooks and has contributed this recipe to Go Green East Harlem (Jones Books, softcover, $17.95), a cookbook that celebrates the food, spirit and community of Manhattan's East Harlem neighborhood.
In this recipe, freshly squeezed lime juice is used to "cook" raw fish, using a method that is popular in Spanish, Caribbean, and Latin cuisines.
If you can't find or don't wish to use sea bass, you can substitute another white fish like red snapper, or else shrimp or scallops. Avoid using fish that has been previously frozen in this recipe.
Ingredients
- 3/4 cup freshly squeezed lime juice
- 4 tablespoons cilantro (or parsley), finely chopped
- 2 tablespoons olive oil
- 8 cloves of garlic, finely chopped
- 1 red tomato, ripe, seeded, and finaly diced
- 1 red onion, finely diced
- 2 or 3 jalapeño chili peppers, finely diced
- 1 pound sea bass fillet (or other fresh white fish)
- 1 avocado, in fine cubes
- Green olives (optional)
- Tortilla chips
Directions
- In a metal or glass bowl mix half of the lime juice with all the cilantro, olive oil, garlic, tomato, onion and jalapeño peppers.
- Finely dice the sea bass into small cubes and place in the bowl. Mix gently. Pour in the remainder of the lime juice so that it covers all of the fish.
- Cover with plastic wrap and refrigerate for at least 2 hours. When the fish takes on an opaque color, it's been cooked by the juice.
- Before serving, drain the excess juice.
- Add the avocados and olives and serve in a large bowl or individual cups. You can also serve the ceviche on top of lettuce leaves.
- Salt and pepper to individual taste. Eat with tortilla chips.
