Recipe: Summer Ceviche
Flavor, texture and color come together in this cooling fish ceviche.
The tomatoes and tomatillos are making their appearance in our local markets and farm stands. One way they make a wonderful flavor, texture and color contribution is in this simply delicious and cooling fish ceviche. But the star of the show is the fish itself, so make sure you have a fish monger you trust to sell you the freshest white-fleshed fish or scallops in the seafood case. Let them know you plan to make ceviche and they will understand how to guide you.
Summer Ceviche
Serves 4 as an appetizer
½ pound very fresh, skinless snapper, black sea bass, halibut or dry-caught scallops, cut into a ½ inch dice
¾ cup freshly squeezed lime juice
¼ cup minced white or red onion
1 very small garlic clove, minced and no more than ¼ of a teaspoon yield
1 small ripe beefsteak tomato, small dice — about ½ cup yield
2 small tomatillos, small dice —about ¼ cup yield
1 small Serrano or jalepeno chili, de-seeded and ribs removed, then minced finely
¼ cup minced cilantro leaves
1-2 Tablespoons extra virgin olive oil
Fine sea salt to taste
In a non-reactive bowl (glass, ceramic, stainless steel) combine the seafood, onion, garlic and lime juice. Make sure that the fish is completely submerged in the lime juice so the acid in the juice will “cook” the fish.
Cover with plastic wrap and refrigerate 4 hours, stirring once or twice during this time to ensure all the fish comes into contact with the lime juice. After the marination, many recipes will direct you to drain off the resulting juices. I don’t — I find them simply too delicious and can easily be scooped up with the ceviche onto a corn tortilla.
After the 4-hour marination time, add the tomato, tomatillo, green chili and cilantro leaves. Gently stir in the olive oil and sea salt to taste, usually about 1/2 teaspoon.
Serve immediately or refrigerate for up to 1 day but ceviche is best when it is as sparklingly fresh as possible.
