LIME CEVICHE

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Lime Ceviche image

Jalapeno, ginger, and lime enliven this "cooked" seafood dish; cool mint, cilantro, cucumber, and avocado round it out.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Number Of Ingredients 11

1/4 cup freshly squeezed lime juice
1 jalapeno pepper, seeded and diced
1 teaspoon freshly grated ginger
1 tablespoon extra-virgin olive oil
1 pound firm sea bass, or halibut, skins removed and cut into 1/2-inch dice
3 scallions, white and light-green parts only, thinly sliced on the bias
1 cucumber, cut into matchsticks
1/4 cup fresh mint leaves
1/4 cup fresh cilantro leaves
1 avocado, peeled, pitted, and cut into 1/2-inch dice (optional)
Salt and freshly ground black pepper

Steps:

  • In a nonreactive bowl, combine juice, jalapeno, ginger, and oil. Add fish, and toss. Cover with plastic. Chill until flesh is opaque, 1 hour or overnight, stirring occasionally.
  • Add remaining ingredients. Season with salt and pepper. Toss, and serve.

Nutrition Facts : Calories 154 g, Cholesterol 33 g, Fat 8 g, Protein 15 g

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