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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RICKMAIL - sign up for our email list From the Kitchen of Chef Rick Bayless

Starters, Snacks & Light Meals

Salt and Pepper Ceviche

Ceviche Salpimentado

Makes 1 quart, serving 6 to 8 as an appetizer

 Recipe from Season 6 of Mexico - One Plate at a Time
 

Ingredients

1 pound sashimi-quality boneless, skinless halibut (or other large-flake or steak-y light-color fish like marlin, snapper or albacore tuna), cut into 1/2-inch pieces or slightly smaller
1 small red onion, thinly sliced
1 teaspoon fresh coarse-ground black pepper
3/4 cup fresh lime juice
Salt
1 small ripe avocado, pitted, flesh scooped from the skin and cut into 1/2-inch cubes
2 to 3 tablespoons (lightly packed) cilantro leaves

Directions

1.   Marinate the fish.   Scoop the fish into a non-reactive bowl and mix in the onion, black pepper and lime juice.  Refrigerate, stirring frequently, for 45 minutes.

2.   Finish the ceviche.   Season the ceviche highly with salt (usually about 1 teaspoon)—keeping in mind that the saltiness of the juice will dissipate as the fish absorbs the flavors.

Spread the ceviche onto a smallish deep platter, then dot with the avocado and cilantro leaves.  You’re ready to serve.  

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