Baja Ceviche

Ingredients

• ¼ pound fish bones or meat bones
• 4 slices red onion
• 1 slice fennel
• 4 sprigs cilantro, roughly chopped
• 1 slice habanero chili, seeded
• ¼ teaspoon salt, or more to taste
• 4 ounces raw whitefish, cut in 1/4-inch-thick slices
• 1 radish, thinly sliced
• Good-quality olive oil
• Lime juice to taste
• 1 tablespoon shredded scallions

• Nutritional Information

  • Nutritional analysis per serving (2 servings)

    259 calories; 14 grams fat; 1 gram saturated fat; 6 grams monounsaturated fat; 1 gram polyunsaturated fat; 2 grams carbohydrates; 0 grams dietary fiber; 1 gram sugars; 29 grams protein; 31 milligrams cholesterol; 667 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
  Powered by DiningAndCooking.com

2 servings

Preparation

1. Put the fish or meat bones and 2 slices of red onion in a medium saucepan with water to cover. Turn the heat to high, and bring the mixture just to a boil. Remove from heat, strain and chill the liquid with an ice cube. Discard the bones and onion.
2. In a blender or food processor, combine the strained, cooled liquid with 1 slice red onion, fennel, cilantro, habanero and salt; purée. Skim the foam off the top.
3. Put the fish, radish and remaining onion slice on a plate and cover with the purée. Taste and adjust the seasoning, then let rest for 2 minutes. Drizzle with olive oil and lime juice, sprinkle with scallions and serve.

25 minutes