Looking to spice up your taste buds with an edgy twist? Sumac, the secret ingredient in this new take on ceviche, brings a bold and distinctive flavor that will leave you craving more. Ceviche is a marinated fish dish originating in Peru. The fish is not cooked with heat, but rather with citrus juice.
So, what's the big deal about sumac? Sumac is like the punk rocker of the spice rack, defying convention with its tangy and citrusy profile. This zesty spice, with its origins in the Middle East, has become an essential component in Israeli culinary culture. It's the secret weapon that adds an electrifying tang to everything from succulent kebabs to mouthwatering hummus. Israelis know that sumac is the key to unlocking a symphony of flavors that defy expectations.
Ingredients
- 1 pound fish fillets, such as halibut, mahi-mahi or white sea bass firm-fleshed skinned, fresh
- 1½ cups fresh lemon juice from 5 to 10 large lemons
- ½ small red onion sliced thin
- ¼ cup chopped fresh parsley or cilantro
- 1 to 2 tablespoons extra-virgin olive oil
- 1 teaspoon ground sumac more to taste
- 1 red chili pepper minced
- 1 avocado diced
- ½ teaspoon sea salt more to taste
- Pita chips or endive for serving
Nutritional Facts
Instructions
- Cut the fish into small cubes. Place in a large bowl and cover with lemon juice. Cover and refrigerate for a minimum of 30 minutes and up to about 2 hours.
- When ready to serve, remove fish from fridge. Add red onion, herbs, olive oil, sumac, red pepper flakes, avocado and salt and toss well. Adjust seasoning to taste and serve with pita chips.
