The popular Mexican technique for "cooking" fresh raw seafood by tossing it with citrus juice is ideal for serving at a Margarita or Tequila tasting party. This version, which came to us from Cazadores®, adds the seeds and juice of a pomegranate to the traditional mixture. Choose any of the fish varieties below, making sure is as fresh as possible.
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Cazadores® Pomegranate Ceviche
Ingredients:
- 1 lb halibut fillet or sea bass fillet or red snapper fillet or cleaned shrimp
- ½ cup pomegranate juice
- 6 limes
- 1 cup of diced fresh tomato
- ½ cup pomegranate seeds
- 4 tablespoons chopped cilantro
- ¼ teaspoon salt
- ¼ teaspoon pepper
- ½ teaspoon oregano
- 2 jalapeño peppers (or more to suit your taste), chopped
- 1 tablespoon white vinegar
- 1 medium onion, finely chopped
- 2 tablespoons fresh cilantro
- 1 head of lettuce, chopped (to line serving bowls)
- avocado (optional)
Preparation:
- Dice the fish (approximately ½-inch dice), then marinate in lime and pomegranate juice in fridge for at least 6 hours, stirring often.
- Pour off most of the juice (just leave fish moist). Add remaining ingredients except lettuce, avocado and pomegranate seeds. Do this a few hours before serving, then refrigerate again.
- Just before serving, toss well and arrange in a bowl lined with the lettuce leaves. Garnish with sliced avocado and fresh pomegranate seeds.
- Serve family style with corn tostadas or corn tortilla chips. Enjoy!
