CEVICHE à LA MINUTE
This recipe is from Javier Wong, the owner of Chez Wong, a lunch-only restaurant that he runs from his home in Lima, Peru. His recipe is one of astonishingly pared-down simplicity and speed. He demonstrated it on a recent trip to New York, filleting a seven-pound fluke he had bought that morning in Chinatown, mixing ingredients and setting the finished dish out on a platter at Raymi, a Peruvian restaurant in Chelsea. The entire process took all of five minutes. That's not counting slicing onions and squeezing lime juice; he had helpers for that. So at home you may have to allocate a mighty 10 minutes. "Over the years, it's become simpler and simpler," he said. "If I could leave off another ingredient I would." It's important to serve it just as soon as it's ready.
Provided by Florence Fabricant
Categories appetizer
Time 10m
Yield 6 servings
Number Of Ingredients 6
Steps:
- Cut fish in 1-inch chunks. Place in a bowl. Toss with onions, then lime juice. Season with salt and pepper.
- Place on a rimmed platter and serve at once, with a small dish of minced chile on the side for guests to add.
Nutrition Facts : @context http, Calories 70, UnsaturatedFat 1 gram, Carbohydrate 4 grams, Fat 2 grams, Fiber 1 gram, Protein 10 grams, SaturatedFat 0 grams, Sodium 285 milligrams, Sugar 2 grams, TransFat 0 grams
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