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Part 3 of 4 of the Beat the Heat Guide 2020

Ceviche 101

          Ceviche. We may have lost those of you who are freaked out by raw fish. But if you’ve read to the second sentence, let us deliver you some ease. Ceviche, although, not by traditional heated methods, does in fact, get cooked. This dish originated in Mexico, but it is the national dish of Peru & can be seen throughout Latin America. Basically, it is raw fish that is marinated in citrus juice for 15-20 minutes, (but no longer than 45). The acid in that citrus juice slowly cooks your fish all while delivering delicate flavors. After that, the add ins you choose will add will enhance flavor & add to the aesthetics.

          First let’s talk a little about the best fish for ceviche. You want a firm fish, something to hold up to the citrus, keep its shape & won’t turn to mush. Mild, white fish is ideal. Mild flavored fish will take on better flavors. White fishes tend to be less oily & yield a better product. Steer clear of the salmons, mackerels, &  tunas. Although they are full of Omega-3s, the oil will murk up your ceviche. Things that can also add to your ceviche base are shrimp, scallops, octopus.

         So, what if you print out this newsletter, take it to the fish market & still feel confused. Our best advice is to get to know your local fishmonger. Tell them what you are making. They are experts & are there to help you make the right choice. Besides, they want you coming back, they won’t give you the wrong fish.
Here’s a simple ceviche recipe. Master this & you’ll be able to customize & make it your own.

Citrus Ceviche
Serves 8
2 lb. skinless, boneless fillets of a mild white fish like fluke, black sea bass, snapper, tilefish, rockfish or porgy cut into 1/4-inch dice (avoid oily fish like salmon, mackerel, tuna)
2 oranges, segmented
2 grapefruits, segmented
1.5 cups lemon juice (approximately 6 lemons)
1 cup red onion, diced
2 tbsp mint, chopped
Kosher salt, To taste
1 tbsp extra-virgin olive oil

1. In a large bowl, combine the orange, grapefruit, lemon juice, red onion and mint and
season with salt.
2. Add diced fish to the bowl and gently stir to mix evenly.
3. Refrigerate the ceviche for 15-20 minutes (no more than 45 minutes).
4. Stir in the mint, drizzle with extra-virgin olive oil and serve.

      ***How can you get creative from here? Mint is great, but try some other herbs. Cilantro is delish, perhaps an avocado. Like it spicy, add some chiles. Coconut water or milk is nice addition to you lime mix.

Pictured Above: Scallop Ceviche, Avocado, Passionfruit by Chef Ayla


         Were big fans of Taste the Nation on HULU. Check out episode 8 : Dancing in Little Lima to watch Chef Erik Ramirez (Llama Inn, Brooklyn) make his famous “leche de tigre” ceviche.


Click the next page to go back to part 2 of 4: The Composed Salad