Classic Ceviche

Ceviche

Once again, it’s Fish Friday Foodies day and I’m bringing you this recipe is for Classic Ceviche. The challenge this month was for holiday appetizers or first course; since Ceviche may be served as a salad, but is perfect as a dip with tortilla chips (and since the colors are so nicely holiday-ish), it was my first choice. 

This year, as I’ve said before, was filled with travel for me; both with girlfriends and with Mr. Saucy. Everywhere I went this year, seafood was the star. This ceviche was inspired by a trip I took to Mexico in February and is modeled after a ceviche the resort served in one of their restaurants.

This was where I spent my days:

One day we took a break from lounging by the Caribbean Sea to eat lunch. The buffets of food were so beautiful, but I spied a huge bowl of Ceviche. I filled my plate. Twice. It was outstanding. This is their version:

The only thing I have done differently is to use red bell peppers, instead of the green they used. You know, to make it more holiday-ish looking.

In ceviche, the fish is “cooked” by the acid of citrus, generally lemon or lime. I have used lime for mine. While ceviche is very healthy, you must use the freshest of fish. For mine, I went to my local fish market and purchased the freshest they had in for the day I made it. So, it was tuna and Gulf shrimp. Any firm fish will do.

The fish is combined in a bowl with diced cucumbers, bell peppers, Serrano chiles,  lime juice, cilantro, salt and pepper and allowed to “cook” for a few hours. As the fish marinates in the citrus, the citric acid breaks down the proteins in the fish. While modern methods call for a very short time of marination, I did mine in a more traditional way, taking about two and a half hours.

Served with stout tortilla chips for dipping, Ceviche is a great holiday appetizer. I hope you’ll try it. There is nothing more fresh and wonderful.

P~

Classic Ceviche

 

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Prep time

20 mins

Cook time

2 hours

Total time

2 hours 20 mins

 

Fresh fish combined with lime juice to "cook" it, and tossed with cucumber, peppers, and cilantro are a classic combination and one of the most lovely seafood salad or dips.

Author: The Saucy Southerner

Serves: 4 cups

Ingredients

• 1 pound fresh seafood, diced (about ¼ inch cubes - I used tuna and shrimp {peeled and de-veined})
• 1½ cups cucumber, diced
• 1 cup fresh lime juice
• ¼ cup minced red bell pepper
• ¼ cup minced onion
• 4 tablespoons chopped fresh cilantro
• 2 teaspoon minced Serrano chile
• 2 teaspoons salt
• 1 teaspoon ground black pepper

Instructions

1. Combine all the ingredients in a non-reactive bowl and stir to mix.
2. Press the contents so that the lime juice is covering the ingredients, cover and refrigerate, stirring occasionally to mix. until the fish is opaque (about 2-3 hours).
3. Using a slotted spoon, remove the salad from the bowl to another bowl and serve either as a salad, or with tortilla chips for dipping.

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