Turbot Ceviche

Turbot Ceviche Ceviche is super easy to make. I always thought it was really complicated and important to make sure you balance out the acidity exactly so that you don't get yourself sick/ruin the fish, etc. But my stepmother (who is hands down the world's greatest cook ever) taught me how to make it a few years ago, and I still can't get over how simple it all is.

Here's what I used:

  • 1 lb of turbot cut into 1-inch cubes (but you can use any kind of firm white fish)
  • Juice of 2 oranges
  • Juice of 1 lime
  • Splash of apple cider vinegar
  • 1 cup of chopped cilantro
  • 1 cup of chopped tomato (I used an heirloom tomato from the farmers market)
  • 1/2 cup of chopped red onion
  • 2 small thai red peppers (you could also use jalapeno)
  • 1 avocado
  • 1 plantain cut into half-inch coins (you should really use 1 per person)
  • 2 T olive oil

Here's what I did:

  1. Marinated the turbot in the orange juice, lime juice and apple cider vinegar overnight in a glass or plastic bowl. Whatever you do, do not let the ceviche come into contact with metal; it will start to take on a really nasty metallic taste.
  2. Add in the cilantro, tomato, red onion, thai red peppers and avocado.  If you don't think you're going to be able to finish the ceviche in one night, add the avocado as garnish when you serve it.  Otherwise, the avocado will turn nasty and brown.
  3. Heat the olive oil in a pan and add the plantain.  Cook on one side until it starts to turn brown, then flip it over.  When the plantain gets warm, you'll be able to smash it down into flatter discs.  When the plantain is cooked to where you want it (golden-brown usually), take it over and let it cool down on paper towel.
  4. Arrange the plantains on a plate and serve the ceviche on top.  Enjoy!