Seviche is a cold, marinated fish dish, practically the national dish of several South American countries. The acid in the marinade "cooks" the fish, setting up the proteins. However, do not hold ceviche for more than a day in the refrigerator. Lemon juice, while untraditional, permeates the fish just as well as the more traditional lime juice.
The flavors need at least 6 hours to meld.
Servings: 3 cups
- 1/2 pound pink, gray or ruby snapper fillet, skinned and cut into 1/2-inch cubes (may substitute any skinless, thin, white-fleshed fish fillet)
- 1/2 small cantaloupe, seeded, rind removed, and cut into 1/2-inch pieces (about 1 3/4 cups)
- 1 medium shallot, minced (about 3 tablespoons)
- 2 tablespoons freshly squeezed lemon juice (from 1 lemon)
- 1 tablespoon white wine vinegar
- 1 tablespoon minced dill
- 1 teaspoon sugar
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
Combine the fish, cantaloupe, shallot, lemon juice, vinegar, dill, sugar, salt and pepper in a medium bowl; toss gently until well incorporated. Cover and refrigerate for at least 6 hours or overnight, tossing occasionally. Before serving, taste and adjust seasoning as needed.
Adapted from cookbook authors Bruce Weinstein and Mark Scarbrough.
Tested by Doris Truong.
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