Ceviche de Pez Blanco

Recipe courtesy our good friends @ Centro, Downtown Raleigh

You will need: (8 servings)

  • 1 lb white flaky/meaty fish, diced (We suggest Sheepshead, Monkfish, Striped Bass)
  • 1/2 small red onion thinly sliced
  • 1/2 cucumber diced
  • 1 jalepeño diced (remove seeds)
  • 1 medium carrot thinly sliced
  • 1/2 cup finely chopped cilantro
  • 1 tbs sea salt
  • 2 tbs olive oil
  • Citrus Juice: 4 limes, 4 lemons, 1 grapefruit, pinch of salt

Marinate diced fish in citrus juice for 1 hour, strain. Add all the veggies and toss with oil and salt. Refrigerate for about an hour to let flavors settle. Serve with a side of avocado, radishes and white corn chips.

Be sure to check out their Pescado Fresco con Mole Pipian:
Chipotle pan-fried catch of the week, over a homemade tostada, sautéed spinach and
mushrooms. Finished with mole pipian and served with a mango, beet, and goat cheese

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