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Orange Roughy Ceviche

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Ceviche is it’s own food category and includes many variations. Marinated in lemon or lime juice with the added heat of pepper, this sea salad can be made with fish, shrimp, scallops and many other seafoods.

The recipe below is adapted from my family’s vintage 1970 Junior League California Heritage Cookbook. In addition to mild white fish—I’m using orange roughy—it calls for plenty of lime juice, jalapenos, scallions and avocado.

Yes, officially the fish is raw—so you must buy it absolutely fresh. But have no worries about fishy taste: The acidic lime juice “poaches” the fish for a firm bite and helps it soak up scallion and pepper flavors.

You can serve ceviche on a bed of lettuce as a main course or as an appetizer with crackers, bruschetta or—our favorite—Gritty Corn Dodgers.

Orange Roughy Ceviche

1 pound fresh orange roughy fish or other mild white fish
2 cups lime juice, about 8-10 limes
2 jalapenos, seeded, veined and finely diced
6 scallions, thinly sliced
2-4 tablespoons fresh cilantro, finely chopped
1 ripe avocado
Kosher salt and freshly ground pepper

  1. Juice and strain limes so you have 2 cups of juice.

  2. Chop fish into 1” pieces.
    3. Use very fresh, mild fish.
    Use very fresh, mild fish.
  3. Put fish in glass or ceramic container, cover with lime juice, fit with tight lid and refrigerate at least four hours. This allows the fish to “poach” fully. Try not to soak it much longer than four hours or fish can become dominated by limey flavor.
    4. Push fish down so it's covered in lime juice.
    Push fish down so it is immersed in lime juice.
  4. About an hour before serving time, prepare the rest of the ingredients. Dice jalapeno, see photos below. Note: Handle jalapenos carefully, especially if your skin is sensitive, as they can burn.
    5. Use paring knife to slice off top of jalapeno.
    Use paring knife to slice off top of jalapeno.
    Remove seeds and cut away white veins.
    Remove seeds and cut away white veins.
    Thinly slice jalapeno vertically…
    Oops, no, it's not your eyes, I switched knives—where's my Continuity Supervisor when I need her? Anyway, thinly slice jalapeno vertically…
    ..then dice into fine pieces.
    ..then dice into fine pieces.

    .

  5. Finely chop cilantro, see photo.
    6. I like a lot of cilantro—adjust amount to suit your taste.
    I like a lot of cilantro—adjust amount to suit your taste.
  6. Thinly slice scallions.
  7. Take fish from fridge. Drain and discard most of the lime juice—leave about 1-2 tablespoons.
  8. Add jalapenos, scallion and cilantro and salt and pepper to taste. Stir gently to incorporate.
    9. After adding other ingredients, chill ceviche for another hour.
    After adding other ingredients, chill ceviche for another hour.
  9. Cover fish and chill another hour.
  10. When ready to serve, peel and cube avocado. Stir gently into fish.

For a main course, serve on a bed of lightly dressed lettuce. For an appetizer, serve with crackers, Bruschetta or Gritty Corn Dodgers.

Serves four as main course and 8 as appetizer.

1 Comment. Please leave another.

  1. Yum! Ceviche… jalepeños… scallions… cilantro… and all kinds of culinary goodness.

    Looks delicious!

    Jeff
    The Catholic Foodie

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