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–+ servings

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.
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Course Appetizers, Sides
Servings 4 servings

Ingredients
  

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

Instructions
 

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.

Notes

This recipe is provided courtesy of Chef Johnny Hernandez' Villa Rica Mexican Restaurant.
Keyword Chef Johnny Hernandez, Fiesta Recipes
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