Sub-Zero's Cryomancer Ceviche with Frosty Cilantro-Lime Drizzle
Inspired by the chilling presence of the ice warrior, this refreshing ceviche combines delicate white fish with a vibrant citrus marinade, creating a dish that's both light and exhilarating. The 'frosty' drizzle adds a cool, herbal finish, reminiscent of a Lin Kuei assault.
Directions
- 1
In a large non-reactive bowl, combine the diced white fish, sliced red onion, diced red bell pepper, and minced jalapeño (if using). Ensure all ingredients are evenly distributed.
- 2
Pour the fresh lime juice and orange juice over the fish mixture. Stir gently to ensure all fish is submerged in the citrus liquid. Cover the bowl with plastic wrap.
- 3
Refrigerate for at least 30 minutes to 1 hour, or until the fish becomes opaque and 'cooked' by the acid. The exact time will depend on the thickness of your fish pieces.
- 4
While the ceviche is marinating, prepare the frosty cilantro-lime drizzle: In a small bowl, whisk together the extra virgin olive oil, 1/4 cup chopped cilantro, cold water, and finely chopped mint leaves. Season with a pinch of salt and pepper.
- 5
Once the fish is opaque, carefully drain about half of the citrus marinade from the ceviche mixture. You want it moist but not swimming in liquid.
- 6
Add the diced avocado to the ceviche and gently fold it in. Season with 1/2 teaspoon sea salt and 1/4 teaspoon black pepper, adjusting to your preference.
- 7
Spoon the ceviche into individual serving bowls or a large platter. Drizzle generously with the prepared frosty cilantro-lime mixture.
- 8
Garnish with additional fresh cilantro leaves, if desired. Serve immediately with crisp tortilla chips or plantain chips for scooping.