Although "cooking" fish in this way changes its texture and flavor, it's still essentially raw from a food safety standpoint. Therefore, it is extremely important to find a fishmonger you trust and who will sell you high quality fresh fish.
Serve ceviche with thick-cut tortilla chips, as you would salsa, or eat it on its own as a salad.
- 4 whole ears corn
- 4 to 6 limes, juiced (3/4 to 1 cup of juice)
- 1/4 red onion, very thinly sliced
- 1 pound firm white fish, cut into 1/2-inch pieces (I used halibut)
- 2 medium ripe avocados, diced
- 1 cup loosely packed cilantro leaves, chopped
- 1/2 teaspoon salt
- Thick-cut tortilla chips, to serve
1 Cook the corn: Fill a large pot with about an inch of water. Place a steamer basket in bottom of pot and layer corn on top. Cover tightly and cook on high for 10 minutes.
When cool enough to handle, shuck the corn.
If desired, brush the corn with oil and cook on a hot grill (or under a broiler set to high) for a couple of minutes on each side until the corn starts to caramelize and get crunchy in spots.
Allow to cool (you can carry on with making the ceviche). When it’s cool enough to handle, slice the corn off the cob. The corn can be prepared up to a day in advance.
2 Make and marinate the ceviche: In a large bowl, mix together the lime juice, red onion, and salt. Add the fish and stir so the fish is evenly coated with lime juice.
Cover and refrigerate for 15 to 30 minutes, until the fish is firm and opaque. Stir occasionally as you think about it. Start tasting the fish after 15 minutes, and continue until it is as firm as you like it.
Once it has reached your preferred firmness, it's best to serve the ceviche right away. (Ceviche left for too long will eventually become mushy and unappealing.)
3 Serve: When ready to serve, mix in the diced avocado, corn kernels, and chopped cilantro. No need to strain, before serving, though if it seems like there's a lot of liquid, serve with a slotted spoon.
Serve immediately with thick cut tortilla chips.