White fish ceviche with citrus

Name: White fish ceviche with citrus
Prep time: 15 min
Total time: 15 min
Yield: 4
Cuisine: Québécoise
Ingredients: 600 g very fresh haddock (sushi quality), skin removed, cut into ½ inch (1 cm) cubes; ½ cup (125 ml) fresh lime juice (about 6 limes); ¼ cup (60 ml) fresh orange juice; 2 tbsp (30 ml) lemon juice; ¼ red onion, sliced very thinly; 1 tsp (5 ml) jalapeño pepper, seeded and finely chopped (optional); 1 Italian tomato, small diced; ¼ cup (15 g) fresh cilantro, chopped; 1 ripe but firm Hass avocado, diced; 1 tsp (5 ml) salt; Pepper, to taste

Preparation 15 min
Refrigeration 30 min
Servings 4
Freezing I do not suggest

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Ingredients

600 g very fresh haddock (sushi quality), skin removed, cut into ½ inch (1 cm) cubes
½ cup (125 ml) fresh lime juice (about 6 limes)
¼ cup (60 ml) fresh orange juice
2 tbsp (30 ml) lemon juice
¼ red onion, sliced very thinly
1 tsp (5 ml) jalapeño pepper, seeded and finely chopped (optional)
1 Italian tomato, small diced
¼ cup (15 g) fresh cilantro, chopped
1 ripe but firm Hass avocado, diced
1 tsp (5 ml) salt
Pepper, to taste

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Preparation

In a bowl, combine the fish with the lime, orange and lemon juices. The juice must completely cover the fish. Cover and place in the fridge.
Let marinate exactly 30 minutes. The fish must become opaque (it “cooks” in the acid). No longer, otherwise the flesh becomes rubbery.
Drain half the juice and discard it. Add the red onion, jalapeño, tomato, most of the cilantro (save some for final garnish) and salt. Season with pepper to taste and mix gently.
Incorporate the avocado just before serving, mixing very gently so as not to crush it.
Garnish with the remaining fresh cilantro on top. Serve well chilled with corn chips or homemade fried tortillas.