Ceviche with Scallion and Sesame
Marinating fish in citrus adds vibrant flavor, and the juice's acid turns the flesh opaque and firms up its texture, so it looks cooked. Combined with bright aromatics, this dish is cool, light, and simple to make.
- Servings: 4
Photography: Johnny Miller
- 1 1/2 cups fresh lime juice (from 10 limes)
- 1/2 cup fresh orange juice (from 1 orange)
- 1 1/4 pounds red snapper fillet, skin removed, flesh cut into 1/4-inch slices
- 1/2 teaspoon fish sauce
- 3/4 teaspoon toasted sesame oil
- 1 serrano chile or other hot chile, thinly sliced
- 1 scallion, cut into 1 1/2-inch lengths, then thinly sliced lengthwise
- 3/4 teaspoon black sesame seeds
Pour lime juice and orange juice through a sieve set over an 8-inch square glass baking dish. Arrange red snapper fillet in a single layer in dish (fish should be completely covered by juice). Cover with plastic wrap and refrigerate until fish is opaque throughout, about 4 hours. Drain fish well; discard marinade.
Divide fish among four plates. Drizzle fish sauce and toasted sesame oil over each portion. Top with chile, scallion, and black sesame seeds. Serve immediately.