Ceviche for a Citrus-y #SundaySupper

We really like ceviche at our house. It's a great little appetizer with crackers, and it's a nice salad on some lettuce. Use it to fill an avocado half for a light lunch.

Most of the time, though, we just serve it with crackers.

If you think ceviche includes raw fish, you're wrong. And sort of right. It's uncooked, but it's not actually raw. It's cooked chemically. Or, in other words, pickled. Usually in lime juice, which adds its distinct flavor to the dish.

I've had ceviche made with a lot of different types of seafood. You can use fish, scallops, or shrimp. Or a combination. All of them are fine, but the texture will be a little bit different, depending on how firm the seafood happens to be.

Ceviche is a pretty quick dish. It involves some chopping, but but then is just needs some time to marinate. The smaller and thinner the pieces are, the faster they will be done. And, depending on how you feel about the doneness of fish, your ceviche can be ready to eat in maybe ten minutes. Or maybe 30. And then it's still great the next day. It keeps longer, but the seafood can start getting a little rubbery if it sits too long.

Since ceviche recipes are often a Mexican version, they usually include cilantro. But there are some folks who hate the stuff. And it's not something I always have on hand. Even when I don't have cilantro around, I think ceviche needs some sort of fresh herb, and in this case I thought chives would be a good choice. They play well with the onion, add a nice dark green color, and don't add a jarring flavor to the mix. Parsley or scallions would also work well.

I normally use fresh jalapeno, but I've been avoiding going to the grocery store, so I used a jarred hot pepper. If you don't like heat, you could leave it out, or even pass some salsa at the table.

It's not tomato season yet, so red bell peppers added the bright red for me. Fire roasted red peppers would also be good, if you have them on hand.

As far as the fish, use whatever you like that is fairly firm and fresh.

Ceviche for Cilantro Haters

1 5-6 ounce cod filet
1/2 medium onion
1/2 red bell pepper
2 tablespoons lime juice
Pinch of salt
Several grinds white pepper
2 tablespoons fire roasted hot pepper

Cut the cod into a 1/4-inch (ish) cubes and add them to a small bowl or lidded storage container. Dice the onion and bell pepper to about the same size. Add the lime juice, salt, and pepper. Dice the hot pepper, if needed, and add it to the bowl. Stir, cover, and refrigerate.

When you're cutting, keep in mind that that this is something you might want to eat on a cracker, so keep the pieces small so you have a little bit of everything in each bite.

The fish is done when it changes from translucent to a more opaque white and is a little more firm to the touch rather than soft and squishy like raw fish. Depending on the fish and how big your 1/4-ish-inch pieces were, figure about 30 minutes. Taste for seasoning and add more lime juice, salt, pepper, or hot pepper, as desired.

Serve chilled.

Want more citrus-y #SundaySupper recipes? Here you go:

Better with Citrus Breakfasts:
Orange Ricotta Pancakes from Gotta Get Baked

Big On Citrus Breads & Condiments:

Honey Lime Dressing from Ruffles & Truffles

Lemon Poppyseed Sweet Bread from Food Lust People Love

Meyer Lemon Pistachio Loaf from The Girl in the Little Red Kitchen

Moroccan Preserved Lemons from MarocMama

Make You Pucker Salads, Sides, & Main Dishes:
Ceviche from Cookistry
Cilantro Lime Rice from Crazy Foodie Stunts
Citrus Ginger Chicken from Kudos Kitchen
Easy Indian Lemon Chicken from Soni’s Food
Grilled Orange & Lime Chicken Thighs from Big Bear’s Wife
Meyer Lemon-Garlic Shrimp & Asparagus with Brown Rice from Daily Dish Recipes
Orange Chicken from Cindy’s Recipes and Writings
Red Cabbage and Red Pepper Salad with Citrus Dressing from Family Foodie
Seared Cod with Grapefruit Fennel Slaw from Magnolia Days
Tangy Lemon Rice with Grated Mango & Roasted Cashew from Sue’s Nutrition Buzz

Sour Citrusy Sweets & Desserts:
Blood Orange Sorbet from My Cute Bride
Broiled Oranges with Toasted Coconut from Neighborfood
Clementine Curd from Small Wallet Big Appetite
Creamsicle Cupcakes from The Meltaways
Dairyfree Key Lime Meringue Bliss from The Not So Cheesy Kitchen
Fresh Lemon Mousse from Comfy Cuisine
Frozen Lemon Dessert from Gourmet Drizzles
Gluten Free Orange Pound Cake from Simply Gourmet
Honey and Lemon Cake from Happy Baking Days
Key Lime Biscotti from Juanita’s Cocina
Key Lime Cheesecake from Flour on My Face
Key Lime Cookie Bars from Supper for a Steal
Key Lime Truffles from What Smells So Good?
Lemon Blueberry Polenta Cake from Vintage Kitchen Notes
Lemon Coconut Cinnamon Rolls from Chocolate Moosey
Lemon Cookies from Basic N Delicious
Lemon Cream Pie Push Pops from Hezzi-D’s Books and Cooks
Lemon Layer Cake from Crispy Bits & Burnt Ends
Lemon Ricotta Cake from The Urban Mrs.
Meyer Lemon Snack Cake with Lemon Cream Cheese Frosting from Peanut Butter and Peppers
Mini Meyer Lemon Pies from Cravings of a Lunatic
Mini Orange Cream & Lemon Cream Scones from The Foodie Army Wife
No-Bake Lemon Cheese Cakes w/Blueberry-Lemon Sauce from Momma’s Meals
Olive Oil Cake with Orange Marmalade from Hip Foodie Mom
Omiyage California Citrus Cake from Ninja Baking
Orange Cake with Orange Syrup from The Lovely Pantry
Pink Grapefruit Pie from In the Kitchen With Audrey and Maurene
Pink Lemonade Pound Cake from In the Kitchen with KP
Sugar-Free Lemon Meringue Pie from Webicurean
Tarte au Citron from That Skinny Chick Can Bake

Sour Sips & Drinks:
{DIY} Arancello and Limoncello from girlichef
Orange Creamsicle Smoothies from Mama.Mommy.Mom

Have a great Easter!

Oh! Look! It's the Easter Bunny!!! Or ... maybe not.

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