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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 4 |
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Ingredients:
12 ounces very fresh (sushi-grade) white-fleshed ocean fish, such as grouper, wahoo, sea bass, or red snapper |
1/3 cup fresh lime juice |
3 tablespoons fresh orange juice |
3 tablespoons pineapple juice |
1 1/2 tablespoons finely diced serrano pepper |
2 tablespoons finely diced yellow bell pepper |
2 tablespoons finely diced red bell pepper |
1 1/2 tablespoons minced red onion |
1 teaspoon minced garlic |
2 tablespoons chopped fresh cilantro leaves |
1 tablespoon good quality extra-virgin olive oil |
1/2 teaspoon kosher salt |
8 (3-inch) plantain chips |
lime wedges, for serving |
Directions:
1. Cut the fish into 1/4-inch dice. Place in a glass dish with the lime juice, orange juice, pineapple juice, peppers, onions, and garlic, tossing to coat. Cover and refrigerate for 3 to 4 hours, stirring occasionally.
2. Add the cilantro, olive oil, and salt. Fold gently to mix. Serve ceviche in martini glasses and garnish with fried plantain chips and lime wedges.
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