Rick Bayless is chef of Frontera Grill and Topolobampo in Chicago, creator of Frontera gourmet foods, cookbook author and host of Mexico - One Plate at a Time.

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Recipes from Chef Rick Bayless

Frontera Ceviche

Ceviche Fronterizo

Makes about 4 cups, enough for 6 to 8 as a starter 

 Recipe from Season 7 of Mexico - One Plate at a Time

Ingredients

1 pound “sashimi-quality” skinless meaty ocean fish fillet (halibut, snapper and bass are great choices), cut into 1/2-inch cubes
About 1 1/2 cups fresh lime juice
1 small white onion, chopped into 1/4-inch pieces
Hot green chiles to taste (roughly 2 or 3 serranos or 1 large jalapeño), stemmed and roughly chopped
1/4 cup pitted green olives, preferably manzanillos
1 large (about 10-ounce) ripe tomato, cored, seeded (if you wish) and cut into 1/4-inch pieces
    OR 1/4 cup (lightly packed, about 1 ounce) soft sundried tomatoes, chopped into 1/8-inch pieces
1/4 small jícama, peeled and chopped into 1/4-inch pieces (optional, but suggested if using sundried tomatoes)
1/4 cup (loosely packed) chopped fresh cilantro (thick bottom stems cut off)
2 tablespoons olive oil, preferably extra-virgin
Salt
1 teaspoon sugar

Directions

1.  “Cook” the fish in the lime juice.  In a large stainless steel or glass bowl, combine the fish, lime juice and onion.  The fish should float freely in the juice; if not, add a little more.  Cover and refrigerate until the fish is as “done” as you like:  An hour or so for medium-rare, 3 to 4 hours for “cooked” all the way through.  Tip off the lime juice—sad to say that it’s fishy tasting at this point and can’t be easily used for any other preparation.

2.  Flavor the ceviche.  In a mini food processor, process the green chile and olives until finely chopped (or finely chopped by hand).  Add to the fish along with the tomato, optional jícama, cilantro and olive oil.  Stir well, then season with salt (usually about a scant teaspoon) and sugar.  Refrigerate until ready to serve — preferably no longer than an hour or two.

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