Shared by Joel Linkewer
Shared by Joel Linkewer
Spicy Corvina Ceviche
Yield: 6-8 servingsTime: 35 min
Spicy Corvina Ceviche
Yield: 6-8 servingsTime: 35 minFamily Journey
Baranavichy, BelarusSantiago, ChileSan Juan, Puerto Rico
Miami
This is a spicy dish, so you can reduce the amount of scotch bonnets based on your spice preference.
This recipe was shared by Joel Linkewer. Read more about his family in "Blintzes, Tostones, and Ceviche, This Family’s Hanukkah Spread Is a Map of Their History" and try his recipes for fried potato blintzes and tostones (fried plantains).
Plus, find more Hanukkah recipes in our holiday collection.
Ingredients
- 3 Scotch Bonnet Peppers, stems removed (orange color is best)
- 12 limes, juiced, divided (1 ½ cups)
- 3 tablespoons kosher salt
- 2 teaspoons ground black pepper
- 2 pounds Corvina or sea bass non-skin filets, cut into 1-inch cubes
- 4 celery stalks, finely diced
- 1 small red onion, thinly sliced
- 1 cup loosely packed cilantro, roughly chopped
Preparation
Step 1
In a small food processor, pulse the Scotch Bonnet Peppers and the juice of 2 limes (¼ cup) for 30 seconds, until the peppers are well chopped.
Step 2
In a medium bowl, add the remaining lime juice, the Scotch Bonnet Pepper mixture, salt, and pepper. Mix, cover it plastic wrap and chill for 1 hour in the refrigerator.
Step 3
Remove from the refrigerator and add the fish. Mix well, and chill the mixture for an additional hour, mixing again halfway through.
Step 4
Remove from the refrigerator and add the celery, onion, and cilantro. Mix well and serve immediately.
