Recipes

Recipe: OVEN-FREE WEEK: FISH AND AVOCADO CEVICHE

It's too hot to move, much less turn on the oven. This week, we've shared ideas for recipes that don't require any extra kitchen heating. Today's recipe comes from The Washington Post.

INGREDIENTS

1 1/2 lbs skinless fish fillets, such as red snapper, sea bass or flounder, cut into 1/4-inch cubes

Freshly squeezed juice of 3 large lemons (3/4 cup)

Freshly squeezed juice of 4 to 6 limes (3/4 cup)

1/2 medium red onion, cut into small dice

2 to 3 scallions, white and light-green parts, trimmed and finely minced (1/2 cup)

1/2 cup seeded, diced red bell pepper

1/2 cup seeded, diced yellow bell pepper

1 jalapeno pepper, stemmed, seeded and minced

1 to 2 plum tomatoes, cut into small dice (1 1/2 cups)

1 tablespoon capers, rinsed and drained

About 5 large green pitted olives, finely chopped (1/4 cup)

2 tablespoons chopped fresh flat-leaf parsley

Dash hot-pepper sauce

2 teaspoons extra-virgin olive oil

1 teaspoon kosher salt, or to taste

Freshly ground black pepper

Flesh of 2 ripe Hass avocados, cut into 1/4-inch cubes

DIRECTIONS



Put the cubed fish in a nonreactive bowl and pour the lemon and lime juices over it. Mix well, cover and let marinate in the refrigerator for about 6 hours. Stir occasionally.



Combine the red onion, scallions, bell peppers, jalapeno, tomato, capers, olives, parsley, hot-pepper sauce and olive oil in a medium bowl. Season with salt and pepper and stir to mix well. Cover and refrigerate for about 6 hours.



Just before serving, drain the fish, discarding the liquid, and transfer to a large bowl. Add the vegetable mixture and the avocados, and mix well. Taste, and adjust the seasoning, if necess ary.



Makes 6 to 8 servings.

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