Ceviche is served in culinary forward Israeli restaurants and I’ve always been curious about how it’s made and how to get that fresh but not fishy flavor.
Ceviche (pronounced “seh-VEE-chay”) is a Latin American recipe for raw fish that is marinated in citrus juice, mainly lime or lemon juice. The acid in the citrus juice denatures the proteins in the fish, causing it to become opaque and creating a firm texture.
Essentially, the citrus juice “cooks” the fish by breaking apart the long chains of amino acids of the proteins. That is what denature means. Cooking with heat does the same thing to the proteins, but in this recipe, we don’t use heat.
**Important Note – Please use the freshest fish you can for this recipe**
Galilee Green White Fish Ceviche
Ophir our local fishmonger
Ingredients:
- 4 turbot fillets finely chopped – you can also use sole or tilapia
- Juice from 2-3 lemons
- 1 teaspoon of sea salt
- 2 small cucumbers
- 1 large tomato
- 2 scallions
- 1 inch or more chili pepper
- ½ orange (or any color) bell pepper
- 1 small shallot or red onion
- Large bunch of cilantro
- 2 tablespoons of Galilee Green Olive Oil
- Salt and pepper to taste
- 1 endive for decorating your plate and scooping
Directions:
- Place chopped turbot into small chunks and add freshly squeezed lemon juice in a bowl
- Cover with plastic wrap and refrigerate for forty minutes.
- Meanwhile, finely chop the vegetables and place them in a separate bowl
- Add olive oil and seasonings
- After 40 minutes, squeeze the fish well removing the juice and add the fish to the chopped vegetables
- Mix well and serve on a plate decorated with endive leaves
- Use the endive leaves to scoop the ceviche and ENJOY!!!
This dish is made with love and some heat. It makes an amazing appetizer and party favorite.
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