WHITE CEBICHE 6 servings

INGREDIENTS

FOR THE CEBICHE SEAFOOD COCKTAIL

¾ kg (1 2/3 lb)

snapper or sea bass loin, cleaned and cut into bite-size cubes
¾ cup lime juice
plastic wrap, as needed
½ red onion, thinly sliced
12

pitted black olives, rinsed and thinly sliced
2

fresh chile de árbol peppers, opened, seeded, finely chopped
1/3 cup cilantro (leaves only), finely chopped
¼ cup olive oil
salt to taste
ground black pepper to taste

TO SERVE

1

Hass avocado, peeled, pit removed and finely sliced
4 limes, halved and seeded
assorted prepared salsas
corn tostada chips

PROCEDURE FOR THE CEBICHE

Put the fish and the lime juice in a glass container. Cover with plastic wrap and refrigerate for 3 hours. Stir regularly and often until fish texture changes and gives off a cooked appearance. Subsequently drain lime juice and quickly rinse fish in running water; drain through a colander.
Add the remaining ingredients and season. Cover with plastic wrap and refrigerate.

TO SERVE

Serve cebiche in small cups or bowls. Garnish with slices of avocado; serve with limes and corn tostadas.

GLOSS

In Mexico cebiches are appetizers or can even be main courses. According to gourmet Giorgio De'Angeli their origins may trace back to Polynesia, and they later crossed the Pacific to the Americas, suggesting the reason why Mexico’s Pacific coast areas boast such a wide variety. Most take fish or shellfish—shrimp, clam, sea snail, among others—as their base.

Products

Avocado
Snapper
Snook