BAJA CEVICHE

Baja Ceviche image

Provided by Mark Bittman

Time 25m

Yield 2 servings

Number Of Ingredients 11

Ingredients

1/4 pound fish bones or meat bones
4 slices red onion
1 slice fennel
4 sprigs cilantro, roughly chopped
1 slice habanero chili, seeded
1/4 teaspoon salt, or more to taste
4 ounces raw whitefish, cut in 1/4-inch-thick slices
1 radish, thinly sliced
Good-quality olive oil
Lime juice to taste
1 tablespoon shredded scallions

Steps:

Put the fish or meat bones and 2 slices of red onion in a medium saucepan with water to cover. Turn the heat to high, and bring the mixture just to a boil. Remove from heat, strain and chill the liquid with an ice cube. Discard the bones and onion.
In a blender or food processor, combine the strained, cooled liquid with 1 slice red onion, fennel, cilantro, habanero and salt; purée. Skim the foam off the top.
Put the fish, radish and remaining onion slice on a plate and cover with the purée. Taste and adjust the seasoning, then let rest for 2 minutes. Drizzle with olive oil and lime juice, sprinkle with scallions and serve.

Nutrition Facts : @context http, Calories 229, UnsaturatedFat 4 grams, Carbohydrate 5 grams, Fat 10 grams, Fiber 1 gram, Protein 30 grams, SaturatedFat 1 gram, Sodium 403 milligrams, Sugar 2 grams