Ingredients:
2 pounds snapper
Chef’s Note: Since the fish isn’t going to be cooked, please make sure it is of utmost freshness.
1/2 red onion, finely diced
1/2 red bell pepper, finely diced
1/2 green bell pepper, finely diced
1 Thai chili, seeded and minced
Chef’s Note: If you cannot find Thai chilies, you can use any kind of hot pepper like jalapeno or scotch
bonnets
1 bunch Thai basil, sliced
1/2 can coconut milk, unsweetened
8 limes, juiced
3 oranges, juiced
Extra virgin olive oil, to taste
Salt and pepper, to taste
Sriracha, to taste
Chef’s Note: Sriracha is a type of hot sauce. You can find it at most Asian markets.
2 tablespoons sugar
Avocado, to garnish
Crackers or fried wonton skins, to garnish
Procedure:
Skin and bone the snapper filets*. Make sure there are no scales on the fish.
Dice into 1/2-inch pieces and place in a non-reactive bowl, either plastic or glass.
To the fish, add the onion, peppers, lime juice, orange juice, coconut milk, sriracha, sugar, olive oil, chili, and Thai basil.
Mix everything together and refrigerate for 1 hour. Garnish with some avocado and serve with some crackers or fried wonton skins.
*Center City Cook’s Note: You can buy the snapper already de-skinned and deboned and skip this step, if you’d prefer.
Chef’s Notes:
You can use any type of white fish you would like. I like snapper and grouper because they are tender fish. I would stay away from fatty fish like sea bass and salmon.
If you want the ceviche more acidic, add more lime juice and less coconut milk and oil. This is entirely up to your taste.
Recipe Type: Authentic2 pounds snapper
Chef’s Note: Since the fish isn’t going to be cooked, please make sure it is of utmost freshness.
1/2 red onion, finely diced
1/2 red bell pepper, finely diced
1/2 green bell pepper, finely diced
1 Thai chili, seeded and minced
Chef’s Note: If you cannot find Thai chilies, you can use any kind of hot pepper like jalapeno or scotch
bonnets
1 bunch Thai basil, sliced
1/2 can coconut milk, unsweetened
8 limes, juiced
3 oranges, juiced
Extra virgin olive oil, to taste
Salt and pepper, to taste
Sriracha, to taste
Chef’s Note: Sriracha is a type of hot sauce. You can find it at most Asian markets.
2 tablespoons sugar
Avocado, to garnish
Crackers or fried wonton skins, to garnish
Procedure:
Skin and bone the snapper filets*. Make sure there are no scales on the fish.
Dice into 1/2-inch pieces and place in a non-reactive bowl, either plastic or glass.
To the fish, add the onion, peppers, lime juice, orange juice, coconut milk, sriracha, sugar, olive oil, chili, and Thai basil.
Mix everything together and refrigerate for 1 hour. Garnish with some avocado and serve with some crackers or fried wonton skins.
*Center City Cook’s Note: You can buy the snapper already de-skinned and deboned and skip this step, if you’d prefer.
Chef’s Notes:
You can use any type of white fish you would like. I like snapper and grouper because they are tender fish. I would stay away from fatty fish like sea bass and salmon.
If you want the ceviche more acidic, add more lime juice and less coconut milk and oil. This is entirely up to your taste.
Submitted By: Alma de Cuba
Recipe Author: Alma de Cuba
Restaurant: Alma de Cuba, 1623 Walnut Street, Philadelphia, PA, USA
Source: http://www.centercityphila.org/docs/CCCooks_Fall2012Supp.pdf