15m
PREP TIME
5m
COOK TIME
184
CALORIES
14
INGREDIENTS
Servings: 8
Ingredients
- 10 El Guapo® Japanese Red Peppers
- 1/4 cup vegetable oil
- 3 medium cloves garlic, thinly sliced
- 1 tablespoon McCormick® Minced Onions
- 1/2 teaspoon McCormick® Paprika
- 1/4 teaspoon sugar
- 1 1/2 teaspoons kosher salt, divided
- 1 pound fresh white fish, skin removed and cut into 1/2-inch cubes (such as halibut, red snapper, bass, or grouper)
- 1/2 cup finely chopped white onion
- 1 cup fresh lime juice
- 1 medium avocado, seeded and cut into 1/2-inch cubes
- 1 medium Roma tomato, seeded and cut into 1/2-inch cubes
- 1/2 cup sliced green olives
- 2 tablespoons finely chopped fresh cilantro
KEY PRODUCTS
INSTRUCTIONS
- 1 To make Chile Oil Crisp, wipe outside of peppers with damp paper towel to remove any dust. Tear peppers into pieces. Place in coffee grinder or small food processor and pulse until coarsely ground.
- 2 Heat vegetable oil in medium skillet on low heat. Add garlic; cook 4 to 5 minutes, just until garlic is golden brown. Remove from heat. Stir in ground peppers, minced onion, paprika, sugar and 1 teaspoon of the salt. Cool to room temperature. Set aside.
- 3 Toss fish and onion in medium glass bowl. Sprinkle with remaining 1/2 teaspoon salt. Pour lime juice over top, stirring gently to mix. Cover and refrigerate 1 hour, stirring after 30 minutes.
-
4
Drain fish, discarding lime juice. Toss with avocado, tomato, olive and cilantro to mix. Transfer ceviche to center of large shallow serving platter. Drizzle Chile Oil Crisp around ceviche on platter to serve.
Test Kitchen Tip: Make sure to use a non-reactive bowl, such as glass, stainless steel, or plastic, to marinate fish. Reactive metal bowls, such as aluminum, can react with the citrus and add a metallic taste.
