Baja Ceviche
Published August 4, 2012
Alinka Echeverria for The New York Times
- Total Time
- 25 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
¼ pound fish bones or meat bones
4 slices red onion
1 slice fennel
4 sprigs cilantro, roughly chopped
1 slice habanero chili, seeded
¼ teaspoon salt, or more to taste
4 ounces raw whitefish, cut in ¼-inch-thick slices
1 radish, thinly sliced
Good-quality olive oil
Lime juice to taste
1 tablespoon shredded scallions
Nutritional analysis per serving (2 servings)
5 grams carbs; 31 milligrams cholesterol; 229 calories; 3 grams monosaturated fat; 1 gram polyunsaturated fat; 1 gram saturated fat; 10 grams fat; 1 gram fiber; 397 milligrams sodium; 30 grams protein; 2 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- Step 1
Put the fish or meat bones and 2 slices of red onion in a medium saucepan with water to cover. Turn the heat to high, and bring the mixture just to a boil. Remove from heat, strain and chill the liquid with an ice cube. Discard the bones and onion.
- Step 2
In a blender or food processor, combine the strained, cooled liquid with 1 slice red onion, fennel, cilantro, habanero and salt; purée. Skim the foam off the top.
- Step 3
Put the fish, radish and remaining onion slice on a plate and cover with the purée. Taste and adjust the seasoning, then let rest for 2 minutes. Drizzle with olive oil and lime juice, sprinkle with scallions and serve.
Private Notes
Comments
I am from Ensenada in Baja California, and I love to make and eat ceviche. I think there must be a mistake since we don't make ceviche like this. Not sure what this recipe is for, but certainly not for ceviche from Baja.
I usually love Mark Bittman’s recipes but this one is unclear, especially the purée. How much water to cover the bone? It came out soupy. I won’t make this again.
Fish without being cooked on lemon first? Habaneros are not from Baja. Tomatoes and Serranos are a must for this recipe
I am from Ensenada in Baja California, and I love to make and eat ceviche. I think there must be a mistake since we don't make ceviche like this. Not sure what this recipe is for, but certainly not for ceviche from Baja.
I usually love Mark Bittman’s recipes but this one is unclear, especially the purée. How much water to cover the bone? It came out soupy. I won’t make this again.