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.
|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|
With a sharp knife, thinly slice the fish.
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.
Layer the fish on top, turning the slices to coat with the marinade.
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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