Name: Spicy Corvina Ceviche
Yield: 6-8 servings
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

Ingredients

Yield: 6-8 servings

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

AppetizersPareveHanukkah Eastern EuropeSouth and Central America

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.

The Home of Jewish Food

Ingredients

Preparation

Step 1

Step 2

Step 3

Step 4

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