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00Ingredients
1 pound white fish of choice, such as snapper, cut into ½-inch cubes
1 cup lime juice
½ cup water
1 teaspoon lime zest
2 teaspoons habanero hot sauce
½ teaspoon salt
1 cup tomato juice
1 small onion, minced
1 tablespoon minced cilantro
1 tablespoon wasabi paste
Instructions
Combine the fish, lime juice, water, hot sauce in a non-reactive bowl, cover, and refrigerate for 1 hour. Remove from the refrigerator, stir in the remaining ingredients, and serve.
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There’s nothing like a little wasabi to perk up ceviche. Just make sure you add it at the last minute, right before serving. You can eat the ceviche from tall glasses, or pile it on a salad of spinach, green onions, and tomatoes, topped with wasabi mayonnaise. A crusty slice of toasted garlic bread goes well with this.
Ingredients
InstructionsCombine the fish, lime juice, water, hot sauce in a non-reactive bowl, cover, and refrigerate for 1 hour. Remove from the refrigerator, stir in the remaining ingredients, and serve.
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