Hebi Ceviche – with onion, thai basil and chili

Ceviche has been on my mind lately – I figure because I’ve been cooking for large groups and this beautiful cold fish dish is so fresh and beautiful, I have a hard time NOT making it. So here’s another version – this one is a fun combination of colors, spices and utilizes an inexpensive fish – Hebi.

I used 7 lbs of fish for this dish, but obviously use what you have and adjust the additions.

Here’s what I did –

  • Cut fish into square chunks
  • to your fish add zest of 1 lemon or lime
  • to your fish add juice of 1 lemon, 1 lime and 1 orange – or more juice to cover
  • 1/2 white onion cut into slivers (I used a mandoline)
  • handful of sliced grape tomatoes
  • 1/2 yellow bell pepper, diced
  • 1/3 cup loosely backed thai basil
  • dash of dried chili flakes – or 1 small fresh chili (or omit entirely).

Combine all and allow to sit for a couple hours before serving – can do 1 day ahead. Serve with blue corn tortilla chips and a nice green salad.

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