This is one of my favorite ways to serve ceviche—dressed up in a fancy parfait glass. The addition of fruit salsa and fresh melon in the bottom of the glass makes this especially exotic and refreshing.
|1/2||pound||uncooked white fish, cut into ½-inch pieces*|
|1/2||cup||freshly squeezed lime juice|
|1||recipe||salsa pico de gallo|
|1/4||teaspoon||dried Mexican oregano, crushed**|
|1/8||teaspoon||freshly ground black pepper|
|~12||scooped balls of fresh cantaloupe|
|~1/2||cup||shredded crisp lettuce|
|1||recipe||salsa de melón (fruit salsa)|
|1||recipe||salsa de aguacate (avocado and tomatillo sauce)|
|~||corn tortilla chips for decoration and crunch***|
|*Tilapia is a good, economical choice.
**You can substitute Italian oregano if Mexican is unavailable.
*** Try mild chili-flavored green, orange, or purple corn tortillas, available at Mexican markets. I cut them into long, spiked pieces and fry for an elegant, architectural finishing touch. Read How To Make Chips for guidance.
- Place the fish into a spacious glass bow.
- Pour the lime juice over the fish, mix well, and marinate in the refrigerator 5–6 hours. Stir the mixture several times during the marinating process. The acid of the lime juice cooks the fish.
- Remove the fish from the refrigerator and add ½ cup of the Pico de Gallo, the oregano, salt and pepper. Taste and adjust to your taste.
- Place several cantaloupe balls at the bottom of your parfait glass.
- Add a sprinkling of shredded lettuce.
- Spoon on a generous layer of fish.
- Top with salsa de melón.
- Spoon on a layer of salsa de aguacate.
- Add a second layer of fish.
- Top with a layer of salsa de melón.
- Decorate with corn chips.
Ceviche 15 minutes plus 5 to 6 hours downtime.
Parfaits under 15 minutes with pre-made ceviche and salsas.