Ceviche is one of my favorite guilty pleasures. Chef Jay Angle of the Salsa Grill in Woodlawn, Maryland, makes fantastic ceviche and draws heavily on the Peruvian preparation. The following recipe is based loosely on the Peruvian style and Chef Angle’s preparation. Be aware that marinating in citrus juice does not kill bacteria or parasitic worms; you must be absolutely certain that the fish you use is fresh and properly handled.
1 pound white saltwater fish (corvina, albacore, sole, snapper, halibut, or most anything on a sushi menu.)
Cut the fish into pieces up to 1 inch square. The larger the pieces, the longer it takes to marinate. Salt the fish, then cover with the citrus juice in a non-reactive (glass or plastic) container with a lid. Add the sliced onions and the chiles. Chill for at least 2 hours, possibly as much as 3 hours or longer. (Chef Angle will marinate his ceviche for as much as 4 hours.) With fish of a quality for eating raw, the centers of the pieces can still appear uncooked. To serve, top the onions and chiles with the fish and garnish with the cilantro.
1 cup lime juice, key limes if available
1/2 cup lemon juice
1/2 cup orange juice
1 tablespoon coarse salt
1 thinly sliced rocoto chile (chile manzano in Mexican markets) or 2 aji limon (substitute a habanero)
1 medium onion, sliced very thinly into half-moons
4 tablespoons chopped cilantro