Baja Ceviche
- Total Time
- 25 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:2 servings
- ¼pound fish bones or meat bones
- 4slices red onion
- 1slice fennel
- 4sprigs cilantro, roughly chopped
- 1slice habanero chili, seeded
- ¼teaspoon salt, or more to taste
- 4ounces raw whitefish, cut in ¼-inch-thick slices
- 1radish, thinly sliced
- Good-quality olive oil
- Lime juice to taste
- 1tablespoon shredded scallions
Ingredient Substitution Guide
Nutritional analysis per serving (2 servings)
229 calories; 10 grams fat; 1 gram saturated fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 5 grams carbohydrates; 1 gram dietary fiber; 2 grams sugars; 30 grams protein; 403 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
Put the fish or meat bones and 2 slices of red onion in a medium saucepan with water to cover. Turn the heat to high, and bring the mixture just to a boil. Remove from heat, strain and chill the liquid with an ice cube. Discard the bones and onion.
- Step 2
In a blender or food processor, combine the strained, cooled liquid with 1 slice red onion, fennel, cilantro, habanero and salt; purée. Skim the foam off the top.
- Step 3
Put the fish, radish and remaining onion slice on a plate and cover with the purée. Taste and adjust the seasoning, then let rest for 2 minutes. Drizzle with olive oil and lime juice, sprinkle with scallions and serve.
Private Notes
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Cooking Notes
Miguel
I am from Ensenada in Baja California, and I love to make and eat ceviche. I think there must be a mistake since we don't make ceviche like this. Not sure what this recipe is for, but certainly not for ceviche from Baja.
Cynthia
I usually love Mark Bittman’s recipes but this one is unclear, especially the purée. How much water to cover the bone? It came out soupy. I won’t make this again.
Jorge
Fish without being cooked on lemon first? Habaneros are not from Baja. Tomatoes and Serranos are a must for this recipe
Miguel
I am from Ensenada in Baja California, and I love to make and eat ceviche. I think there must be a mistake since we don't make ceviche like this. Not sure what this recipe is for, but certainly not for ceviche from Baja.
Cynthia
I usually love Mark Bittman’s recipes but this one is unclear, especially the purée. How much water to cover the bone? It came out soupy. I won’t make this again.
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