To Die For Ceviche

Method4 steps

1. 1

   Step 1: Use supplier-confirmed fish suitable for raw consumption and keep it refrigerated. On clean equipment, cut the snapper into about ½-inch dice. Wash the produce. Stem and coarsely chop the jalapeño, optionally removing seeds; slice the celery (½ cup) and red onion (½ cup), and chop the cilantro (½ cup) leaves and tender upper stems. Measure their listed amounts. Peel, pit and dice the mango and avocado to obtain a cup of each. Husk and scrub the tomatillos (⅓ cup), then dice and measure ⅓ cup. Keep the fish and prepared produce cold.

   Uses 1 lb raw red snapper fillet, cut into about ½-inch dice · Jalapeño from the one-chile starting allowance, prepared before blending · ½ cup sliced celery · ½ cup thinly sliced red onion, divided · ½ cup chopped cilantro leaves and tender upper stems, divided · 1 cup diced ripe mango (about 1 large mango) · 1 cup diced ripe avocado (about 1 large avocado) · ⅓ cup diced tomatillos (about 2), husked and scrubbed

2. 2

   Step 2: Blend all the lime and orange juices (¾ cup) and olive oil (¼ cup) with prepared jalapeño to taste, all the sliced celery, exactly ¼ cup of the sliced red onion, exactly ¼ cup of the chopped cilantro and salt to taste from the measured allowance. Purée until completely smooth, keeping the other quarter-cup portions of onion and cilantro separate for finishing.

   Uses ¾ cup freshly squeezed lime juice · ¾ cup freshly squeezed orange juice · ¼ cup olive oil · Prepared jalapeño to taste from step 1 · All ½ cup sliced celery from step 1 · Exactly ¼ cup of the prepared red onion from step 1 · Exactly ¼ cup of the prepared cilantro from step 1 · Salt from the 1-tsp starting allowance, to taste

3. 3

   Step 3: Toss all the diced raw fish with all the puréed dressing in a clean bowl. Cover and refrigerate at 4°C / 40°F or below for 20–25 minutes, checking from 20 minutes and stirring from time to time. The fish remains raw; citrus marination is not heat cooking. Keep the dressing with the fish rather than draining it.

   Check cold citrus marination · 20 minUses All cold diced snapper from step 1 · The complete blended dressing from step 2

4. 4

   Step 4: Just before serving, toss the cold fish and all its dressing with the remaining ¼ cup each of onion and cilantro, all the diced mango, avocado and tomatillos, and the cacao nibs if using. Taste and add the separate extra salt only if needed. Serve promptly in 2–4 portions with ready tortilla chips as desired, keeping the ceviche cold until it is eaten.

   Uses All cold fish and its retained dressing from step 3 · Remaining ¼ cup prepared red onion from step 1 · Remaining ¼ cup prepared cilantro from step 1 · All 1 cup diced mango from step 1 · All 1 cup diced avocado from step 1 · All ⅓ cup diced tomatillos from step 1 · Optional 2 tbsp cacao nibs, if chosen · Extra kosher salt for finishing, only if needed