AMELIA’S “MANTA RAY” CEVICHE

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1 pound firm-fleshed fish, skinned, very fresh fillets, such as halibut, mahimahi or white sea bass
11/2 cups fresh lime juice (from 6 large limes)
1/2 cup fresh lemon juice (about 2 large lemons)
1/2 small red onion
1/4 cup snipped fresh chives, in 1/8-inch pieces
1 to 2 tablespoons extra virgin olive oil
1 teaspoon ground sumac or more to taste
1/2 teaspoon red pepper flakes or to taste
1/2 teaspoon sel gris (coarse French salt) or coarse grain salt to taste
Pita triangles or crackers for serving

Pat fish dry. Remove any bones and dark patches. Cut fish against the grain into small thick slices about about 3/4-inch thick. Place in a glass bowl and add the juices,
stirring to mix. Cover and refrigerate, stirring occasionally until fish is opaque, about 2 to 3 hours. Cut onion in half into paper-thin slices. Soak the slices in cold water for 30 minutes. Drain well and pat dry. Drain the fish and place in a clean bowl. Add the onion, chives, olive oil, sumac, red pepper flakes and salt. Toss well. Taste and adjust seasoning if necessary. 6 servings. Serve with pita triangles or crackers.


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