Tuesday, July 6, 2010

Ceviche de Pescado (Fish Ceviche)

Nothing, in my opinion, beats fresh seafood eaten at the beach. There's something about smelling the ocean air and hearing the crash of the waves that makes seafood--or any food for that matter--taste so much better. I am also just happier in general when I am at the beach and in the sun. I was lucky enough to spend the last few days on the beach in Mexico and I definitely ate my fair share of fresh seafood. Although I can't quite recreate the sounds and smells of the beach, I like to make some of my favorite dishes from the beach and Mexico when I'm at home to keep those good feelings for as long as possible. This fish ceviche is an easy way to recreate the fresh tastes of seafood and citrus that are so popular throughout Mexico and the Caribbean. Ceviche is seafood marinated in citrus and is made in a variety of ways in different countries. The acid in the citrus "cooks" the seafood. Because this is a relatively slow process, it is best to marinate the fish for several hours or overnight to ensure that the citrus fully penetrates the meat. To speed the process, shellfish and shrimp can be quickly blanched before being marinated. This recipe uses thin white fish (I used tilapia), which will fully cook overnight. I made this particular ceviche for my cooking final in school, so the martini glass was for presentation. If you're serving guests, martini glasses make for festive containers but bowls would also work as you want to include some of the juices with the fish. Shrimp could also be used in place of the fish but I would recommend blanching it in boiling water for 30 seconds to 1 minute. You can also add any variety of chopped vegetables to the fish, such as onions and bell peppers. Different countries garnish their ceviches with any number of things, such as tortilla chips, popcorn, lettuce or avocado. Choose any garnish you like and enjoy this taste of the beach.

Fish Ceviche
  • 12 oz white fish, such as tilapia, cut into 1/2 x 1 inch strips
  • 1/2 cup fresh lemon juice
  • 1/4 cup fresh lime juice
  • 1/2 cup fresh orange juice
  • 1 tbsp olive oil
  • 1/2 tsp salt
  • 1 garlic clove, minced
  • 1 serrano chile, seeded and minced
  • dash of hot pepper sauce
  • 1 tsp parsley, chopped
  • 1 tsp cilantro, chopped
  • 1/4 cup green onion, minced (white section and 1 inch of green)
Soak the fish in lightly salted water for 1 hour; drain and rinse well.
Mix the citrus juices, olive oil, salt, garlic, chile and hot pepper sauce together in a small bowl.
In a small plastic zipped bag, combine the fish and the marinade.
Mix well and seal, removing as much air as possible.
Lay flat and refrigerate for at least 6 hours or overnight.
When the fish is cooked (opaque throughout), add the parsley, cilantro and green onions.
Add a squeeze of lime and pinch of salt if needed.
Serve the fish with a few tablespoons of the marinade and any garnishes you like.

For a printable recipe click here

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