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All I need is some tasty waves…

July 21, 2011

Apologies to Jeff Spicoli…

Okay, we didn’t get the “wave” we all would like. Rather than cool ocean, we got heat. No matter, the wave has passed, but boy did it leave a mark. And before it left I had one more too-damn-hot-to-cook meal that I hadn’t done in awhile and might not be too common around these parts: Ceviche. Inspired by the heat, humidity and a Peruvian friend.

All ingredients entirely local except the fish and citrus. I wanted to use catfish but, believe it or not, the monger didn’t have any. I used sustainably-farmed tilapia instead.

She couldn't take the pic, otherwise it would be better

Ceviche: (serves two)

  • 3/4-1lb firm fleshed fish or shellfish of choice (really, catfish would be tasty!)
  • 4-5 Limes
  • 1 Lemon
  • 1 Cucumber
  • 1 Jalapeno
  • 1 pint cherry tomatoes
  • 1 medium onion (red is best)
  • 1 Avocado
  • 2 cloves garlic
  • A fistful or two or green onion
  • A fistful or so of Italian parsley
  • Same of cilantro
  • Olive oil
  • Pinch or two each of cumin, sea salt and sugar (turbinado is best) to taste.
  • Optional: Watermelon!

Putting it together:

4-5 hours before serving:

  • Juice the limes and lemon and cube the fish
  • In a bowl or ziplock bag put the fish in and pour just enough of the citrus juice to coat the fish (reserve the rest of the juice for a nice sour cocktail of your choice).
  • Seal tightly and refrigerate for 4-5 hours (that may be overkill for some, but I don’t want to get sued over this).
  • About an hour ahead of serving:
  • Peel, seed and dice the cucumber. I like my ceviche chunky so it wasn’t a tiny dice.
  • Seed and dice the Jalapeno (keep a few seeds and some rib if you want a little heat)
  • Halve or quarter the tomatoes
  • Dice the onion and avocado
  • Mince or finely chop the garlic
  • You know what to do with the green onions, right?

Mix all the salad ingredients in a bowl and add the olive oil to coat, the cumin, salt and sugar and toss to combine.

Cover and refrigerate so the flavors get a chance to get-to-know-each-other — about an hour (cheap dates!)

When ready to serve add the marinated fish (should be opaque) to the salad, toss and spoon into receptacle of choice. I like margarita glasses. Garnish with tortilla chips (I bake my own, see below) or corn nuts if you want to be authentic to the Peruvian.

To Bake your own chips:

Cut tortillas into triangles, coat with olive oil, season with salt and bake at 350 for about 13-15 minutes turning the pan once halfway through.

Add cool buzz and you’ll be fine…

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