I’ve been dying to make a ceviche ever since I got cracked out on them 3 years ago at Victor’s Cuban Cafe in NYC. They are very easy to make, so I’m not sure what took me so long but it was worth the wait!
This recipe is very refreshing in flavor, color & texture, which will be great for our 1st spring dinner party.
1lb Red snapper – skinned, deboned, & cut into ½” pieces (I got mine fresh from Monahan’s Seafood Market!)
½ Cup of fresh squeezed lime juice
¼ Cup of white wine vinegar
1 Cup of mango diced
½ Cup of shallots diced
1 Jalapeño finely diced (remove seeds)
¼ Cup of red pepper diced
Mixing & Marinating:
– In a medium sized mixing bowl, combine your red snapper, fresh lime juice, white wine vinegar, shallots, jalapeño & a few dashes of ginger powder.
– Once mixed, cover & refrigerate for 2 hours stirring ever half hour to ensure that the fish is covered in your marinade.
– During the marination/”cooking” process, you will observe your fish transition from a translucent white to an opaque white as the acid from the lime juice & vinegar “cooks” the fish.
– After marinating, drain most of the liquid (also known as Tiger Milk) then add in mango, cilantro, red pepper & mix well. Salt & pepper to taste.
– Serve chilled with fresh avocado slices and watercress.
According to my friend Chef Eve Aronoff (former Bravo TV “Top Chef” contestant), it is traditional to serve ceviche with something salty/crunchy on top, so I decided to serve potato sticks with my ceviche.
History of civeche:
Ceviche, which is often spelled seviche or cebiche, depending on which part of South America it comes from, is seafood prepared in a centuries old method of cooking by contact with the acidic juice of citrus juice instead of heat.
The origin of ceviche is disputed between Peru and Ecuador, and as both countries have an amazing variety of fish and shellfish, it could easily have come from the ancient Inca civilizations of Peru and Ecuador.
Every Latin American country has given seviche/ceviche its own touch of individuality by adding its own particular garnishes. In Peru, it’s the national dish & is served with slices of cold sweet potatoes or corn-on-the-cob. In Ecuador, it is accompanied by popcorn, nuts, or corn nuts. (Source | What’s Cooking America)