I’m fortunate enough to live very close to one of Miami’s best seafood markets, Casablanca Sea Food. Every day, they have a variety of fresh caught, local fish and shrimp brought from small fishing boats. Located on the Miami River, they have a restaurant too, if you feel like stopping by. I am a regular there, picking up some of my favorites: yellowtail snapper, hogfish, stone crabs and octopus. I recently began eating corvina, also known as white sea bass. It’s a plentiful fish in this area, with a light, white meat that is perfect for ceviche. I can get a pound for under $10.00, which makes me wonder why I don’t make this ceviche recipe with cherry tomato and white fish more often!
Ceviche is one of those dishes you can adapt easily to fit your tastes. I like to make it with fresh avocado, crunchy corn or cherry tomatoes. You can use red, yellow or a combination of colorful tomatoes. However you make this recipe, it will be a hit. It’s incredibly easy to do and tastes as good as any expensive restaurant ceviche. If you don’t know already, the acidity in the lime juice cooks the fish. As soon as the fish touches the juice, you will see the color change to an opaque white. After an hour or so, the outside of the fish pieces are entirely white and it’s time to eat. Serve as an elegant appetizer in small glasses or tasting spoons — or if you are like me, grab a big bowl and dig in.
Cherry tomato and white fish Ceviche recipe
- 1 pound very fresh white fish (corvina, white sea bass, tilapia or red snapper), cut into ½ inch chunks
- 1 garlic clove, minced
- 1/2 cup green pepper, chopped
- 2/3 cup fresh squeezed lime juice (5-6 limes)
- ½ small red onion, finely diced or cut into slivers
- 1 serrano chili, seeded and finely diced (mild) or very thinly sliced with seeds (hot)
- ¼ cup fresh cilantro leaves
- ½ cup clam juice or Clamato (optional)
- 1 pint cherry tomatoes, halved
- Sea salt and freshly ground pepper
Combine all of the ingredients in a glass or ceramic dish. Season with salt and pepper. Stir well, cover with plastic wrap and refrigerate for 30 minutes. Stir again; making sure the fish is in contact with the lime juice. Chill for another 30 minutes, up to several hours. Taste and season again with salt if needed. Spoon into martini glasses or serving spoons to serve as an appetizer.