Tropical Ceviche

Steps

1. 1In a small bowl, add the red onions. Cover them with cold water and add ½ tablespoon of salt. This will ease the bitterness of the onion. Mix it around and let it sit for 20-30 minutes. Set aside.
2. 2Place the fish in a shallow platter or bowl. Rub with 2 tablespoons of salt. Let the salt sit on the fish for 5 minutes in the fridge.
3. 3Once the time has passed, rub the salt off with cold running water. Pat the fish dry and place on a cutting board. Cut the fish into ceviche style chunks. (This isn’t tartare so it doesn’t have to be that small)
4. 4In a blender, add a 1/4 cup of chopped fish, lemon zest, 2-3 cilantro leaves, salt and pepper to taste, and squeeze half a lemon and blend until it is a creamy consistency. Set aside.
5. 5Place the cut fish into a bowl. Add the mango, chile peppers, cilantro, all the citrus juices, hot sauces, salt and freshly cracked pepper. (We promise this small amount of hot sauce will not make it spicy!) Add the blended mixture, and stir together.
6. 6Drain the onions in the salted water with a colander and pat dry. Add the onions to the fish mixture. Mix everything together. Taste it and adjust the seasoning, but keep in mind as it sits the flavors will continue to intensify.
7. 7Let it sit in the fridge at least 30 minutes. It’s best to let it sit for 1 to 2 hours. You want to see the fish absorb the lime juice and become partially white opaque. This will be an indicator that the lime juice has “cooked” the fish.
8. 8Taste it one last time before serving. You may need more spice or more lime juice