Chef Johann Schuster, of Charivari Restaurant in Midtown, tossed together three bowls of a fine ceviche at last weekend's Houston Peruvian Festival. The keys to a good ceviche, Schuster says, are fresh fish and sharp knives. But chewing raw fish is a bit more pleasant if there's, you know, other stuff with it.
So we rang Schuster up before the dinner rush this week and asked him to share his classic ceviche recipe with us. Patrons can find Charivari's version at the bar.
The recipe, after the jump.[jump]
Chef Johann Schuster's Ceviche
- 1.25 pounds corvina sea bass, dover sole or flounder fillets (Schuster suggests not using Chilean sea bass)
- 1 large red onion, finely diced
- 1 Fresno pepper, finely diced
- Juice of 15 key limes
- Sea salt
- A pinch of black pepper
Mix well, let sit no more than five minutes, and serve.Garnish with a few slices of boiled camote (sweet potato).