Ceviche in Endive Cups
By: Sally James
Light, fresh and summery, this ceviche makes you think water and waves. Just remember, the longer the fish marinates, the more it will cook. Try not to marinate longer than 2 hours or it will be tougher.
By Sally James
- Cuisine:
Mexican
- Course:
Appetizer
Ingredients
- 1 lb very fresh boneless skinless fish, try snapper, halibut, swordfish, raw prawns,
- Juice of 2 limes
- 1 small red jalapeno pepper, finely diced
- 1/2 small red onion, finely diced
- 2 tbsp chopped chives
- 1/4 cup chopped cilantro or basil
- 1 tomato, seeded and finely diced
- 3 heads endive , large leaves separated (to serve)
Directions
- Chop the seafood into small even pieces, discarding any dark flesh.
- Place in a non-reactive bowl. Add the remaining ceviche ingredients except the tomato and mix well.
- Cover with plastic and refrigerate for 1-2 hours or until ready to serve.
- Just before serving add the tomato and spoon into endive cups.