1. "Cook” the fish in the lime juice. In a large stainless steel or glass bowl, combine the fish, lime juice and onion. The fish should float freely in the juice; if not, add a little more. Cover and refrigerate until the fish is as ‘done’ as you like: an hour or so for medium-rare, 3 to 4 hours for ‘cooked’ all the way through. Tip off the lime juice – sad to say that it’s fishy tasting at this point and can’t be easily used for any other preparation.
2. Flavor the ceviche. In a mini food processor, process the green chile and olives until finely chopped. Add to the fish along with the tomato, cilantro and olive oil. Stir well, then season with salt (usually about a scant teaspoon) and sugar (or orange juice). Refrigerate until ready to serve – preferably no longer than an hour or two.
Working Ahead: The fish can be marinated in lime and when done ‘cooking’, then drain; cover tightly and refrigerate. All the vegetables and the cilantro can be prepped, mixed, covered and refrigerated early in the day, too. Mix and season the ceviche within two hours of serving; keep it refrigerated until the last moment.
Chef’s Note: If you have a lot of seeds in the tomatoes, we suggest you let the tomatoes drain in a colander for 20 minutes after they are cut up. It will limit the amount of liquid that collects as the ceviche sits.
Kai Gourmet / Peggye Notes: I typically do not use the jicama or sun-dried tomatoes as I love the flavors of the fresh ingredients. DO NOT disregard the olives. They absolutely make the dish even if you’re not a fan of olives! Ceviche stays good to snack on for at least 3-4 days! Of course, that’s because of the freshness of Kai Gourmet’s fish!