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You can adapt this wonderful ceviche to many kinds of fish and shellfish, including halibut, snapper, grouper or shrimp. Freshness is so prized in Mexico that it's common for ceviche aficionados to take chopped vegetables and lime juice along on the fishing boat to dress the catch almost the moment it's pulled from the water.
- 1-pound sea bass fillet
- 3/4 cup fresh lime juice
- 1 large ripe tomato, seeded and diced
- 1 small red (Spanish) onion, finely diced
- 1/2 cup coarsely chopped fresh cilantro
- 2 fresh jalapeno chili peppers, stemmed and sliced crosswise into thin circles
- 2 cups bottled clam juice
- 1 teaspoon salt, or to taste
- Romaine lettuce leaves if serving in goblets, or leaf lettuce if serving in shallow soup bowls
- Corn tortilla chips
Dice the sea bass into 1/2-inch cubes and place in a shallow glass or porcelain dish. Add 1/2 cup of the lime juice. Toss to coat evenly. Let marinate for 30-45 minutes.
Drain the fish and return to the shallow dish. Add the tomato, onion, cilantro, chilies, clam juice, salt and the remaining 1/4 cup lime juice. Stir to mix well, then cover and refrigerate for 1-2 hours to allow the flavors to blend.
Serve the ceviche in tall chilled goblets with spears of romaine and tortilla chips scattered along the edge. Alternately, line shallow soup bowls with leaf lettuce leaves and spoon the ceviche on top. Surround the edges of the bowls with tortilla chips.
Recipe reprinted by permission of Weldon Owen. All rights reserved.
nutrition information per serving
110 calories; 2g total fat; 31mg cholesterol; 696mg sodium; 6g carbohydrates; 1g fiber; 16g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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