White Ceviche Recipe
1 lb. skinless, boneless fresh red snapper cut into 1″ x 2″ pieces
1/2 cup white wine vinegar
1/2 cup water
Juice of 2 limes
1/2 medium white onion, peeled
2 garlic cloves, roasted and peeled
1 sprig each of thyme and marjoram, leaves only
2 tsp sea salt
1 cup small white button mushrooms
1 tbsp Italian parsley, finely chopped
2 tbsp cilantro, finely chopped
3/4 cup small green or black olives, pitted and finely chopped
1/4 cup small capers
1/2 fresh jalapeño, seeded and finely chopped
3 tbsp extra virgin olive oil
Step 1: In a blender, process the vinegar, water, lime juice, onion, garlic, thyme, marjoram and salt until roughly puréed.
Step 2: Quarter the mushrooms and blanch for 30 seconds in boiling salted water and drain.
Step 3: In a large non-reactive bowl combine the fish with the purée and the mushrooms. Let the fish marinate in the fridge (covered) for anywhere from 20 minutes to 3 hours depending on desired texture and flavour.
Step 4: Add remaining ingredients and mix to combine.