Smoked Ceviche – Breville Commercial

3 tablespoons fresh squeezed orange juice
1 large or 2 small ripe avocados, peeled, pitted and diced
Tostadas, tortilla chips or popcorn, for serving

Cherry Wood Smoking Gun™ Wood Chips

While ceviche is cooked through a process of citric acid denaturation, we note:
The consumption of raw or undercooked eggs, meat, poultry, seafood or shellfish may increase your risk of food borne illness.

Step 1:
In a high speed blender or covered container, smoke the lime juice with the PolyScience Smoking Gun™ for 5 minutes. Blend or whisk aggressively to incorporate smoke and lime juice.

Step 2:
In a medium glass or stainless steel bowl, combine the fish, smoked lime juice and onion. Cover the fish with enough juice that it floats freely. Cover and refrigerate for 2-4 hours. “Cooked” fish will be opaque and no longer looks raw throughout.

Step 3:
Gently drain in a colander.

Step 4:
In a large bowl, mix together the tomatoes, serrano chiles, cilantro, olives and optional olive oil. Stir in the fish and season with salt. Add the orange juice. Cover and refrigerate if not serving immediately. Just before serving, gently stir in the diced avocado.

Step 5:
Garnish and serve with tostadas, tortilla chips or popcorn. It is traditional in many places to serve ceviche with popcorn.