Ceviche: A Continuation of Cooking Without Heat

Ceviche, or seviche (depending on how you spell it), is a popular Latin American appetizer where you use citrus juice to "cook" raw fish. The citric acid in the juice "cooks" the fish by firming the flesh, and turning it opaque. It's awesome, it's delicious, it's easy to make. One other thing.......USE FRESH FISH! This should be something you strive for when cooking anyways, but I'm telling you that if you skimp out and try to use frozen fish to create this....it will taste terrible, and you will have wasted your time, money, and have done the opposite of impressing your guests. White fish tend to work best for this dish, I have done it with other types.

Halibut Ceviche

Serves 6

Ingredients:

1 lb fresh halibut, medium diced

2 lemons, juiced

2 limes, juiced

2 oranges, juiced

1/2 cup red onion, small diced

2 serrano chilis, minced(if you can find a chili to use 2 tbl crushed red chili flake is a decent substitution)

1 cup minced tomatoes (if possible, multiple colors make the dish pop)

6 leaves iceburg lettuce

2tbl cilantro, chopped

Salt & Pepper to taste

3 tbl Extra Virgin Olive Oil

Instructions:

In a non-reactive bowl, place the halibut in with the citrus juices. Let it sit for atleast 3 hours (I prefer overnight). Once the fish is cooked, remove from the citrus juice and toss in a separate bowl with all of the remaining ingredients EXCEPT the lettuce.

With the lettuce, roll the lettuce into a cone shape. Take a spoon and place a spoonful or two, depending on the size of the cones, into each cone. Serve.