Ceviche De Manzana* Recipe
white fish, apple-habanero broth, texas citrus, este radish, cilantro
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Ingredients
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Ceviche
Apple‑Habanero Broth
Texas Citrus & Finish
Method
Ceviche
- 1
- 2
Cure in citrus
Combine the fresh lime juice and orange juice in a measuring cup. Add coarse kosher salt, sugar, and freshly ground black pepper and stir to dissolve. Pour the citrus mixture over the diced fish so the fish is mostly covered. Gently fold to coat. Refrigerate and allow the fish to 'cook' in the citrus for 12–20 minutes, stirring gently once at the 8‑minute mark. The fish should become opaque but remain tender.
Apple‑Habanero Broth
- 3
Make the broth base
While the fish is curing, combine the finely diced green apple and apple juice in a blender or small food processor. Add the minced habanero (start with less if you prefer milder heat), white rice vinegar, cold water, and a pinch of fine sea salt. Pulse until mostly smooth but still slightly textured — you want a bright, drinkable broth with a subtle apple texture.
- 4
Adjust seasoning
Taste the broth and adjust salt, vinegar, or a touch more apple juice for sweetness or balance. If it's too spicy, add an extra tablespoon of apple juice or 1–2 tbsp cold water. Chill the broth briefly (5–10 minutes) so it is cool when combined with the fish.
Texas Citrus & Finish
- 5
Combine components
When the fish has cured to your liking (12–20 minutes), drain about half of the citrus it was curing in — leaving just enough to keep the fish moist (about 1–2 tbsp). Gently stir the chilled apple‑habanero broth into the bowl with the fish until evenly combined (use about 3/4 cup of broth; reserve extra for serving if desired). Fold in the chopped Texas citrus segments and thinly sliced radish.
- 6
Finish and season
Add the chopped cilantro and 1 tsp extra‑virgin olive oil. Taste and adjust with a pinch more salt or a squeeze of lime if needed. Let the ceviche rest in the refrigerator 5 minutes to let flavors meld.
- 7