It's Got to be Fresh
We LOVE to fish – together, as a family. There is always a competition for first fish, biggest fish, and greatest number of fish caught. When they were little Dad paid the winners, now everyone puts their own hard-earned dollars in the pot!
Ceviche is a wonderful, light, and refreshing dish for warm weather dining. It’s surprisingly easy to make and best made from FRESH semi-firm, white-fleshed, salt water fish. I prefer snapper, wahoo, mahi, grouper, and striped bass.
1 lb. firm-fleshed, white fish, ½” dice
½ - ¾ cup fresh squeezed lime juice (enough to cover your diced fish)
Marinate fish to your liking. Think of marinating the fish like cooking a steak. I prefer my fish to cure in the citric juice for 30 minutes to 2 hours, like a rare or medium rare steak. My husband believes the ceviche is better after marinating for 4 hours or overnight, well-done steak. My boys start “testing it” after 20 minutes and are likely to eat it all before I have a chance to add the vegetables and finish the preparation!
While the fish is marinating combine in a blender or food processor:
¼ cup chopped red onion
½ serrano red chili, seeds and membrane removed, diced
1 celery stick, diced
2 cloves garlic, peeled and smashed
1 tablespoon fresh ginger, peeled and grated
¾ teaspoon brown sugar
2 teaspoons kosher salt
¼ cup water
Strain the above through a mesh strainer, pressing the solids against the mesh to extract most of the liquid. Place in a small bowl and add:
1/3 cup cilantro, chopped
¼ cup fresh orange juice (I use mandarins – Cuties)
Drain ½ of the lime juice from the fish and add the cilantro puree to the fish. Serve with crackers, chips, or wonton crisps.
NOTE: You may wish to add any of the following:
¼ cup tomatoes, seeded and diced
¼ cup red, yellow or orange peppers, diced
2 tablespoons red onion, slivered or diced
NOTE: There are so many possible variations for ceviche. You can add diced avocado or serve it in a peeled and seeded avocado half. Sometimes I add a little bit of diced mango or grilled and chopped pineapple slices. My husband requests a little bit of mayonnaise added to his portion, as it balances the acidic taste of the lime and lemon juice.