Pool Cover Ripples Ceviche
Like the subtle, unsettling movement on an undisturbed pool surface, this ceviche offers a pristine appearance that belies a thrilling depth of flavor. The bright, acidic marinade 'cooks' the seafood to tender perfection, creating a dish both refreshing and mysteriously captivating, with a lingering heat that suggests something more lurks beneath.
Directions
- 1
In a medium non-reactive bowl, combine the cubed snapper or halibut and pour the fresh lime and lemon juices over the fish, ensuring all pieces are submerged.
- 2
Gently stir in the finely diced red onion and minced jalapeño, then cover the bowl tightly with plastic wrap.
- 3
Refrigerate for 20-30 minutes, or until the fish turns opaque and firm, indicating it has 'cooked' in the citrus.
- 4
Drain about two-thirds of the citrus juice from the fish mixture, leaving just enough to keep it moist.
- 5
Add the chopped fresh cilantro, diced English cucumber, and diced avocado to the bowl, stirring gently to combine without mashing the avocado.
- 6
Drizzle in the extra virgin olive oil, then season with 1/2 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper.
- 7
Taste and adjust seasoning as needed, adding a pinch of red pepper flakes if a more haunting heat is desired.
- 8
Serve immediately in chilled martini glasses or small bowls, allowing the vibrant colors and delicate textures to shimmer like disturbed water.
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