With great delight, and a little relief, my first attempt at ceviche was successful. Steve and I have had this dish several times while out and about the country. I don’t think I ever ate it back in the states.
It is wonderful for a light lunch when it is really hot. I like it anytime, since I’m such a big fan of fish. This past Saturday evening, needing some quality time with my spouse (not to talk about the ministry or the kids or our recent car trouble woes), we walked to a nearby restaurant and both had the ceviche. It’s best enjoyed with a few corn/tortilla chips on the side. I thought, “I wonder if I could make this at home?”
The key is to make sure it is fresh. A big fear was that it would cause one or more of us tummy trouble. Nothing to fear.
The greatest thing about this dish is that it can be made without sweating to death, slaving over a hot stove. That’s because there is no real “cooking” involved. The acid from the fruit juices cooks the food. It’s best to let it marinate/cook for two to three hours. Even the leftovers for next days’ lunch were pretty good.
Here’s how I did it:
1. Cut any white fish (sea bass is really good) into cubes (the smaller, the faster it “cooks”) and cover with a little salt (1 tsp).
2. Pour fresh squeezed juices in a plastic sealable container (1 cup of lime, 1/2 cup of lemon, 1/2 cup orange).
3. Place fish in the juice and cover with 1 medium, thinly-sliced onion and 2 tsp of crushed red peppper.
4. Marinate 2 to 3 hours in the refrigerator. Just before serving, stir in 4 Tbl of fresh, chopped cilantro.
I like to serve on a bed of lettuce with corn tortilla chips on the side. For variety, you can add fresh peppers like jalapeno or habanero (wooo!). Also, if it gets too acidic for you, a little sugar tones it down.
The ceviche is good, but I still really miss sushi. No good sushi places around here–that I know of. And it’s hard to find seaweed (unless, of course, I get it fresh from the ocean; and that ain’t gonna happen).