Veracruz Style Ceviche
- 1 lb black drum or sea bass fillets, cut into 1/2 inch cubes
- 2 medium tomatoes, diced
- 1/4 cup olive oil
- 1/2 tsp dried mexican oregano
- 1/2 tsp black pepper
- 1/2 tsp salt
- 1 tsp sugar
- 1/2 cup fresh squeezed orange juice
- 1/2 cup fresh squeezed lime juice
- 1/2 cup fresh squeezed ruby red grapefruit juice
- 1-2 fresh serranos, sliced
- 1 avocado, sliced
- 4 leaves of lettuce
Start by butchering the fish fillets and cutting vegetables. Mix tomatoes, chilies, and fish together in a non-reactive bowl and set aside. Combine all juices, herbs, and spices and whisk in the oil. Pour the liquid over the fish and vegetables and allow to "ceviche" for 1-2 hours, or until the fish is white all the way through. Place in a nice bowl and garnish with avocado slices and lettuce leaves. Serve with warm tortilla chips. Don't worry, the acid in the citrus has cooked the fish just fine, no cooking is necessary. Trust me.