All right, if you’ve never had this before, be warned: This is raw fish. So make sure you’re buying it from a trusted purveyor who treats fish with the proper respect and has plenty of turnover. And make sure you keep it very cold from the time you buy it until the time you eat it. And even then, remember that the AMA and other medical authorities discourage the consumption of raw fish. Disclaimer complete. Now get some fish and make this, because it’s one of the best ways to eat fish.
Ceviche
1-1/2 pounds white fish, cut into chunks
1 cup freshly squeezed lime juice
1 small sweet onion, thinly sliced
2 habanero peppers, seeded, ribbed, & thinly sliced
1/4 cup chopped fresh cilantro
1/4 cup fresh tarragon
salt
pepper
Combine fish, lime juice, onion, and pepper in zip-lock bag, remove excess from bag so that all parts of fish are immersed, and refrigerate for 1-3 hours, depending on degree of “cooking” desired. (After 1 hour, fish will still be quite soft; after 3 hours, the texture is pretty close to fish cooked with heat.)
Drain lime juice, toss fish with herbs, add salt & pepper to taste and serve.
