Ceviche della Máma

Ceviche is a funny thing. Raw fish gets marinated in citrus—be it lime, lemon, grapefruit, or orange—and is then safe to eat, since the citric acid “cooks” the fish. Depending on which citrus you use to cure your fish of choice determines which type of ceviche you are making—Ecuadorian, Peruvian, Chilean, etc. Moreover, these regions have specific types of fish that they use more typically as well as their particular types of spices and herbs.

My mom made a mean ceviche last weekend. While perhaps more commonly eaten as an appetizer in small portions, my mother knew how much I would love it and that I’d most likely want it as my full meal (which I did) so she doubled the recipe. Have I mentioned lately how great a chef she is? This is her recipe. She got it from Departures Magazine and then doctored it up to be Donenfeld-perfect. Use it and be prepared for people to start lining up at your door.

My Mom’s Sea Bass Ceviche

3/4 lb very fresh sea bass, cut into 1/2 " cubes

3/4 lb very fresh halibut, cut into 1/2 " cubes

1/2 lb very fresh scallops, quartered

12 limes for juicing

2 jalapeños, seeded and finely diced

1 large red pepper, seeded, deveined and finely diced

1 large yellow pepper, seeded, deveined and finely diced

1 avocado, pitted and sliced into chunks

1 small red onion, finely diced

11/2 cups chopped fresh cilantro

salt and pepper

1. Place the fish in a bowl and marinate with juice of five limes, season with salt and pepper. Marinate for 3 hours or set a small plate on fish for one hour to speed the curing process.

2. Place vegetables in separate bowl and repeat steps above.

3. Using fine mesh strainer, drain excess liquid from bowls.

4. Combine fish and vegetables and add chopped cilantro.

5. Adjust seasonings and stir in the juice of two more limes. Serve with chips and crackers.

Makes 4 to 6 servings.