Ceviche - Fresh, Cooling and Refreshing

Hookup, Los Suenos, Costa Rica

Many stay away from raw fish, sushi, or ceviche. But what if I tell you that with marinating with the acid of lime or lemon juice you can prepare your fish. It can include a mix of fish, and shrimp, or it can be prepared with fresh white fish. 

All of South America claims the origin of ceviche, but the Viceroyalty of Peru probably can rightfully claim its origin.  Either way, the idea is to “soft cook” your fish/seafood with citrus based sauces.  Although lime seems more traditional, I have had ceviche with lemon, oranges, and even grapefruit.  

Here’s a classic South American recipe:
Ingredients

• 1 pounds clearfish fillet (like sea bass), cut into small pieces
• ½  cup fresh lime juice (as needed)
• 1 onions, thinly sliced
• 1 TBS olive oil
• 1 TBS fresh cilantro, chopped (we like cilantro)
• 1 clove garlic, crushed
• 1 to 2 chilies, finely chopped (I like it with a kick, therefore seeded jalapenos)
• Black pepper
• ¼- ½ tsp salt

Recipe

1. Mix the lime juice with the onion slices, oil, cilantro, garlic, chilies, pepper, and salt in a mixing bowl.
2. Place fish in a single layer in a glass (or ceramic) dish. Completely cover the fish with the lime-juice mixture Add more lime juice if needed.
3. Cover tightly with plastic wrap and refrigerate for several hours (3 - 8 hours) until the fish is "soft cooked."  Yes the lime/lemon juice will “cook” it. (Make certain it has marinated long enough.) Serve on lettuce leaves garnished with onion rings, thin strips of pepper, and sweet potatoes and/or corn on the cob.

Feel free to add diced cucumber and/or chucked avocado to the ceviche. Add right before serving.

Short on Time?

Kona Grill, Ceviche, Sushi Menu

Kona Grill has a Ceviche on their Sushi menu. By no means is it traditional, but it is tasty, and can easily be prepared at home, but remember, you still must marinate your seafood/fish at least 3 hours.  It’s not hardy, but a fun appetizer.

Preparation
Thinly slice clearfish and marinate as above. Top with a spring of cilantro and a slice of jalapeno.
Kathleen Brandt
stradercom@aol.com