On a recent beach vacation, we prepared delicious dishes with fresh, locally caught fish, working within the limits of a rental kitchen. However, on some nights, it was just too hot (so very hot!). On one particularly searing night, the idea of standing at the stove nearly took me out of vacation mode. It was time for ceviche, fresh fish “cooked” by the acid in citrus juice, perfect for serving as a starter on a bed of lettuce or with plantain or tortilla chips. This recipe swayed the ceviche-averse in my family, even the daughter who orders chicken tempura sushi. Leery of raw fish? Here are six tips to inspire ceviche confidence:
? Choose semi-firm, white fleshed, ocean fish (no river trout ceviche!). Red snapper, bass, grouper, sole or flounder are good options. Do not be afraid to ask your fishmonger what is freshest.
? Keep the fish cold until ready to use. Keep it in its plastic bag placed on a bowl of ice in the refrigerator.
? If needed, remove the bloodline (the dark pink or red line that sometimes runs down the middle of the fillet).
? Ask your fishmonger to remove the skin and the pin bones, or do it at home with a sharp knife for the skin and pliers or tweezers for the pin bones.
? Do not over- or under-marinate the fish; 10 to 20 minutes should be enough. The fish should appear opaque, not raw.
? Mix the marinated ceviche and remaining ingredients just before serving to preserve their colorful, fresh appearance.
Ceviche
4 servings
1 lb. fresh firm, white ocean fish*, skin and pin bones removed
1 tsp. kosher salt, plus more to taste
10 limes, divided
½ avocado, diced
? cup finely chopped red onion
¼ cup chopped cilantro
1 Tbsp. olive oil
? Slice the fish into small bite-sized pieces and place in a medium glass bowl. Toss with 1 teaspoon salt.
? Add the juice of 9 limes to the bowl. The juice should completely cover the fish. Cover the bowl with plastic wrap and refrigerate 10 to 20 minutes, until opaque and the fish does not appear raw.
? Strain the fish and place in a clean glass bowl. Discard the marinade. Add the avocado, onion, cilantro, olive oil and the juice from 1 remaining lime and toss. Season with salt and pepper to taste and serve immediately.
* Red snapper, bass, grouper, sole or flounder are all good options.
This article appears in August 2016.