Mixed Fish Ceviche

Sushi Samba Recipe Image

{ Serves 4 }

Note: this recipe contains raw fish and will spoil quickly.

The key to preparing and eating raw fish yourself is to find a reputable fish market or a gourmet grocery where you can be certain you’re getting the freshest catch. Be sure to ask for “sushi-grade” fish. If you don’t know where to get sushi-grade fish, call around. If a fish-market manager knows you’re going to want something on a certain day, he or she may be able to order it for you and have it fresh. This is one type of raw food that is going to be much easier to find on or near the coasts than in the heartland.

  • ¾ cup mixed fish, thinly sliced
  • ¼ cup red onion, thinly sliced
  • ¼ cup celery, thinly sliced
  • ¼ cup red and/or yellow bell peppers, thinly sliced
  • ½ fresh jalapeño, thinly sliced
  • 4 teaspoons scallions (green and white parts), finely chopped
  • chives, for garnish

Ceviche Marinade

  • 1 cup freshly squeezed orange juice
  • ½ cup freshly squeezed lemon juice
  • ½ cup freshly squeezed lime juice
  • ¼ cup raw soy sauce (nama shoyu)
  • ¾ cup raw olive oil
  • 1 tablespoon minced garlic
  • 1 tablespoon peeled minced fresh gingerroot
  • salt and freshly ground black pepper, to taste
  1. Chill the prepared fish and vegetables in separate bowls.
  2. To make the ceviche marinade, combine all the ingredients, mix well, and refrigerate for at least 1 hour.
  3. To assemble, lay out 4 chilled salad plates, combine ceviche marinade with the fish and vegetables, mix well, and spoon equal amounts of ceviche onto salad plates.

I prefer to marinate the fish in the sauce.

Warm Regards,

Carol

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ABOUT THE AUTHOR

CAROL ALT is a pioneer and chameleon in the entertainment industry; constantly on the lookout for new challenges. Since her days as the world’s most renowned Supermodel, Carol has gone on to be multi-award winning actor, successful entrepreneur, best-selling author on Raw Food and Nutrition, and the host of A Healthy You & Carol Alt on FOX News Channel.