Fish Ceviche in Orange Sauce

Betty Vasquez, executive chef, El Delfin at the Hotel Garza Canela in San Blas Riviera Nayarit, Mexico, shares her recipe for fish ceviche in orange sauce. The ceviche can be paired with jicama and avocado tartar.

Serves: 1

1 cup raw fish fillet, cut in small cubes
⅓ cup lemon juice
½ teaspoon salt and pepper
3 tablespoons minced white onion
1 orange, segments for garnish, 3 tablespoons orange juice
1 tablespoon rice vinegar
1 teaspoon minced jalapeño pepper
1 teaspoon jalapeño vinegar
1 tablespoon minced fresh cilantro

1. Marinate fish in lemon juice and vinegars for a few minutes. Remove when the fish starts to change color from shiny to opaque.

2. Add remaining ingredients; season with salt and pepper.

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