Seafood Ceviche

Ceviche lightly pickles raw fish to conserve freshness and bring out its true flavor.

Recipe courtesy of "The Illustrated Kitchen Bible: 1,000 Family Recipes from Around the World" by Victoria Blashford-Snell, copyright 2008. Used by permission of Dorling Kindersley Limited. All rights reserved.

Seafood Ceviche

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    1 lb very fresh, firm-fleshed fish, such as salmon, snapper, tuna, or monkfish 1/2 tsp hot smoked paprika
    1 red onion, thinly sliced 1 fresh hot red or green chile, finely chopped
    juice of 2 limes salt and freshly ground pepper
    1 tbsp olive oil 2 tbsp finely chopped cilantro


    Prep: 20 min Total:
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    • 1

      With a sharp knife, thinly slice the fish.

    • 2

      Spread the sliced onion evenly in the bottom of a shallow nonreactive dish. Pour the lime juice over the onion, then sprinkle it with the oil, paprika, and chile.

    • 3

      Layer the fish on top, turning the slices to coat with the marinade.

    • 4

      Cover and refrigerate for at least 20 minutes or up to 2 hours. Season with salt and pepper. Sprinkle with the cilantro and serve chilled.

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