This is my favorite lunch of all time.
FISH CEVICHE
Preparation time: 15 minutes to prepare, 6 hours to let sit.
2 lbs of firm, fresh red snapper fillets, cut into 1/2 inch pieces, completely deboned
1/2 cup of fresh squeezed lime juice
1/2 cup of fresh squeezed lemon juice
1/2 purple onion, finely diced
1 cup of fresh peeled, seeded, and chopped tomatoes
1 serrano chili, seeded and finely diced
2 teaspoons of salt
dash of ground oregano
dash of Tabasco or a few grains of cayenne pepper
Cilantro
Avocado
Tortillas or tortilla chips
1 In a non-reactive casserole dish, either Pyrex or ceramic, place the fish, onion, tomatoes, chili, salt, Tabasco, and oregano. Cover with lime and lemon juice. Let sit covered in the refrigerator for an hour, then stir, making sure more of the fish gets exposed to the acidic lime and lemon juices. Let sit for several hours, giving time for the flavors to blend.
2 Serve with chopped cilantro and slices of avocado with heated tortillas for ceviche tacos or with tortilla chips.
Most of my ceviche experience in this country has been with the locally caught mahi-mahi. SUPERB!
I especially love it on just a bed of fresh lettuce greens bathed in the wonderful citrus marinade.
Another favorite of mine is:
BLACK BEAN, CORN AND TOMATO SALAD
3 tablespoons fresh lemon juice
2 tablespoons olive oil
a 15-ounce can black beans, rinsed and drained
1 cup cooked fresh corn kernels (from about 2 ears)
1 plum tomato, seeded and chopped
1 scallion, minced
2 tablespoons minced fresh parsley leaves
a pinch cayenne
4 large Boston lettuce leaves, rinsed and spun dry
Preparation
In a bowl whisk together lemon juice, oil, and salt to taste. Stir in remaining ingredients, except lettuce leaves, with salt and black pepper to taste and let salad stand, stirring once or twice, 15 minutes for flavors to develop. Line 2 plates with lettuce and divide salad between them.
I actually prefer to make this with lime juice and cilantro- as opposed to the lemon and parsley.
It's quick, light and just as delicious to make with frozen corn.
All are perfect hot weather dishes.
Adios!
6 comments:
yes...
Lime Juice and Cilantro furshure!
I like it as a topping for a couple smoked Filet Mignon's...try it using some baby scallops9reducing the time spent in the marinade down to just 15 minutes or so) or better yet, with some cold smoked scallops.
Hm. Ceviche is such a thing for me. Being of peruvian (where it originated) ancestry, I have a deep attachment to it.
I like this recipe, and I note the variation because it's made in the north: there are tomatoes and oregano. Further up, in Mexico, it's actually even more tomatoer and soupier. That version I hate. Yours I am curious about.
Enjoy CR! It's sooo pretty!!
Over filet mignon? Not sure about that one. But I'll try anything once.
I haven't told yall yet, but I got a job at a seafood place in 'downtown' Galveston on the water, we serve the Ceviche as an appetizer, but we use Gulf Shrimp instead of red snapper.
Shrimp ceviche is fabulous. YUM!
Actually, I just had some ceviche made with marlin. I guess all kinds of fish can be used for it.
Mmm, That sounds delicious :)
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