Sublime Ceviche

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Even if you didn’t observe National Ceviche Day on June 28 (who knew?) you can still whip up your own version of this summer staple in less time than it takes to fire up the grill.  At its most basic, ceviche is simply raw or lightly cooked fish or shellfish briefly marinated in fresh citrus juice.  Add finely chopped herbs, veggies or even fruit and you’re on your way to ceviche success.

On this site you can find one recipe featuring local shrimp, and another with scallops. But the truth is, a confident home cook doesn’t even need a recipe, just good seafood to start with and a sense of what will make it shine without overpowering its fresh flavor.  Lambrine Macejewski from Winter Park’s Cocina 214 suggests a white fish that isn’t too fragile – fish that’s too delicate will become rubbery or even dissolve if left to marinate too long (they use tilapia at the restaurant).  Fresh lime juice, purple onion, jalepeno, cilantro and tomato all complement one another. Macejewski also likes pineapple and mango for their sweet but not overbearing flavor, and mellows the acidity of the fruit by adding avocado (photo above).

If you’re hesitant to get too bold with seafood — unless you catch it yourself, it ain’t cheap — assemble ingredients as you would for your favorite salsa fresca, then season and taste before adding the seafood.  Once you get the hang of it, we promise you’ll be hooked.

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