Wednesday, January 25, 2012
A brief, light pickling of raw fish conserves its freshness and brings out the true flavor.
1lb (450g) very fresh, firm-fleshed fish fillets,
pinboned and skinned
1 red onion, finely sliced
juice of 2 lemons or limes
1 tbsp olive oil
1⁄2 tsp hot paprika
1 chile, finely chopped
salt and freshly ground black pepper
2 tbsp finely chopped flat-leaf parsley
Wrap the fish in plastic wrap or foil, and put it in the freezer for 1 hour to firm up the flesh.
This will make it easier to slice. With a sharp knife, slice the fish into very thin slivers.
Spread the onion evenly in the bottom of a shallow, non-metallic dish. Pour over the
lemon juice and olive oil, then sprinkle with the paprika and chile.
Place the fish on the onion, gently turning to coat with the marinade. Cover and marinate
in the refrigerator for at least 20 minutes,preferably more than 1 hour. Season, sprinkle
with parsley, and serve with crusty bread.
The ceviche can be assembled, covered, and
chilled up to 2 hours in advance. Return it to
room temperature before serving.