Ceviche is one of my favorite dishes for summer (or any time really). If you don’t know, ceviche is diced raw fish that is marinated in citrus juice which cooks the fish. I always have a bag or 2 of this frozen flounder ready for a batch. I like flounder because it’s so thin and “cooks” quickly. If flounder isn’t available, red snapper, halibut, or cod are great too! You can add whatever flavorings you want, but my favorite is Serano, cilantro, and a mix of lime/orange juice. You could add pineapple or serve it with some avocado. I don’t recommend mixing avocado into the ceviche because it tends to get mushy and the dish won’t save as well. It’s great to bring to a party (remember those?!) or as an easy lunch, dinner, or tapas dish. Serve with fried plantains or any chip of your choice!
- 10 oz frozen Orka Bay Flounder
- 4 limes – zest 1, use all 4 and juice (Microplane works great here for zesting)
- 1-2 Serrano or jalapeno peppers
- 1 orange – zest and juice 1/2
- 1 pinch cumin
- 3-4 tbsp chopped shallot or red onion
- 1/4 cup chopped cilantro
- 3 garlic cloves grated (use the same microplane you used for the citrus zest)
- Place fish in bowl of cold water for 10-15 minutes. It is easier to dice when it’s partially frozen, so you want to watch it and keep feeling it to make sure it doesn’t fully defrost.
- Using a microplane, zest the lime and orange and add to bowl with fish.
- Juice all limes and 1/2 of the orange
- Salt and pepper the fish to taste, add the cumin and toss to coat
- Refrigerate for 2-12 hours. I like to make this a day ahead of time, but you can absolutely make it day of, just allow at least a few hours for the fish to cook in the lime juice.
- If you’re serving this the same day, go ahead and add the shallot, garlic, cilantro, and serrano. Toss to combine, cover, then refrigerate.
- If you’re making this for the next day, reserve the shallot, garlic, cilantro, and serrano in a smaller bowl, toss to combine in the last few hours of marinating. Otherwise, you’ll end up with slightly pickled shallots and serrano which changes the texture.