Villa Rica's Ceviche Veracruzano
This is an amazingly fresh and sophisticated shareable plate from Chef Johnny Hernandez. It's made with Leche de Tigre and Red Snapper and so refreshing when served with a white wine.
Fish
- 1 lbs. Red Snapper Fillet Fresh- Medium Diced
- 1 tablespoon salt
- 2 tablespoons vinegar Apple Cider
- 4 each Juice of Limes
- 2 ounces water
Leche de Tigre
- Reserved Fish Trimming
- 8 ounces Fresh Lime Juice
- 1 tablespoon salt
- ¼ each Habanero Minced
- 1 each garlic clove Smashed
- ½ ounce ginger Fresh, Minced
- 1 ounce white onion Minced
- 1 ounce Celery Minced
- ½ ounce cilantro Whole
Cooked Fish for Ceviche
- Recipe Cooked Fish for Ceviche
- Recipe Leche de Tigre
- 8 ounces Tomatoes Deseeded, Diced
- 4 ounces white onion Diced
- 2 ounces cilantro Minced
- 2 each avocados Diced
- ½ each Cucumber Slices half Moon
- 2 ounces olive oil Extra Virgin
- 6 each Cilantro Leaves
Assembly
- 1 Recipe Cooked Fish for Ceviche
- 1 Recipe Leche de Tigre
- 8 ounces Tomatoes Deseeded, Diced
- 4 ounces white onion Diced
- 2 ounces cilantro Minced
- 2 each avocados Diced
- ½ each Cucumber Slices half Moon
- 2 ounces olive oil Extra Virgin
- 6 each cilantro Leaves
Fish
Begin by cleaning and medium dicing the fillet of fish, place in a mixing bowl and add all ingredients. Mix and allow fish to cook for approximately 20 minutes. NOTE: Reserve fish trimmings.
Strain and reserve fish for assembly of ceviche.
Leche de Tigre
In a mixing bowl place all ingredients, mix, cover and place in refrigerator for 30 minutes.
After 30 minutes remove cilantro from the mixture and discard, place contents from the bowl into the blender and blend until smooth. Reserve Mixture for Ceviche assembly.
Assembly
In to a mixing bowl add fish, leche de tigre, tomatoes, onion and minced cilantro. Mix thoroughly and set aside.
On to a service platter make a bead of a diced avocado, layer ceviche mixture and garnish with cucumber, olive oil and cilantro leaves.
Keyword Chef Johnny Hernandez, Fiesta Recipes