Ceviche

Now that we’re clear of that wretched, soul crushing winter we just went through, it’s time to look ahead to summer.  For me that means excuses to do the following:

  • eat pork outdoors
  • drink beer outdoors
  • drink bourbon outdoors
  • ride bikes and motorcycles outdoors

Along with the following outdoors extracurriculars, the summer means a return to lighter, brighter, fresher flavors.  It seems like in the winter I cope with the depressing cold by adding cream, oil, and fat to everything I eat (I’m not complaining, mind you…)

Ceviche is the antithesis to  the winter.  the combination of succulent fish, citrus, veggies, and herbs yields a dish full of bold, fresh flavors and textures.  Best, of all, it’s about as healthy and easy a dish as you can make.  There’s no added fat unless you add avocado.  And guess what?  It’s cheap to make as well.

The ceviche, pictured above, was made with some beautiful Tilapia that I picked up from Dorian’s Seafood Market.  At $10/lb for super fresh Tilapia, you can’t go wrong. You can also make ceviche with many other pale fish, as well as shellfish (scallop ceviche is dabomb.com)

For those who aren’t familiar with ceviche, check out Alton brown’s bit on Ceviche (in the video he’s making a catfish ceviche, but just pay attention to how he’s making it and what the process is)

 

Oh yeah, that reminds me:  Only make ceviche with super Fresh fish. Otherwise, you’re asking for food poisoning.  Do yourself a favor and get yourself some fish same-day from an actual fishmonger.  Remember, fresh fish shouldn’t smell fishy. Unless it’s mackerel, in which case, NOMNOMNOM.

 

The ceviche pictured above is super simple, but full of great flavors.  Just combine the following:

  • fresh tilapia, cut into 1/4 -1/2 inch cubes- 1 lb
  • Orange peppers- 2
  • Thinly sliced red onion- 1
  • Cilantro- a handful, chopped
  • Lime Juice – 3 limes
  • a touch of apple cider vinegar
  • Pomegranite Molasses
  • Siracha to taste
  • Sea Salt and pepper to taste

Combine all the ingredients in an air-tight container, and let it sit in the fridge for a few hours.  Serve with crispbread crackers (Wasa or Fincrisp are my favorites).  Proceed to shovel it into your mouth.

That wasn’t so hard, was it??

2 thoughts on “Ceviche

    • sadly, i haven’t had many fish tacos in NYC. the best fish taco’s i ever had were in a small restaurant in Moab, Utah…. (you wouldn’t think, right??)

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