Despite some delay, we are now back in action! We present a classic summer dish: ceviche. Dan ran into this recipe outside of a cafe. It uses mango, onions, cilantro, white fish, and lime juice.
He snapped the below picture:
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Without further ado, our versions:
Mo's Version and Comments
It's essential that you thinly slice the onions and steep them in salt water for 15 minutes. This mellows out the onions and makes them pleasantly sweet.
To get mango chunks score the mango halves in a criss cross...
...and invert. Cut the chunks with a knife.
Make sure the mangos are fresh.
Cut the fish in small-ish cubes. Use a firm white fish. We used wild grouper. Halibut and sea bass would work well too.
The acid in the lime is the key to ceviche. This 'cooks' the fish by tenderizing the protein over time. (credits to the lovely Grace for squeezing all those limes!)
Before
After ~3 hours in the fridge, then with cilantro and jalapeno added. Notice how much whiter the fish became after 'cooking.'
Voila. Serve in a bowl or martini glasses.
Fresh, light, sweet, spicy, and simple. Ceviche is a yummy dish that is a great starter or supplement to other traditionally heavier Latin and summer dishes. A great way to cook freshly caught fish.
As with most recipes, the secret to a delicious dish is sticking to fresh, high quality ingredients and following a few important steps. After that you can play around and experiment. Ceviche is a recipe with no set ingredients, so I look forward to trying other ingredients like shrimp, tomatoes, cucumbers, avocados, mint, and red chilies.
Dan's Version and Comments
Pretty good dish, overall, about a 5-6. Before I delve into my issues with this dish, I'll tell you what I liked.
For a summer dish, ceviche is exceptional, it's fresh, citrusy, and light. I used different citrus fruits to cook the fish, which although subtle, I think made the dish different, but in a good way.
Now my qualms with this dish. As a Hispanic, I take offense to mangos being in ceviche. I personally did not like the sweet and salty combination. Also, don't use Chilean sea bass, it's a little too tough.
Stayed tuned for next week--we showcase a joint effort of Osso Bucco!
For a summer dish, ceviche is exceptional, it's fresh, citrusy, and light. I used different citrus fruits to cook the fish, which although subtle, I think made the dish different, but in a good way.
Now my qualms with this dish. As a Hispanic, I take offense to mangos being in ceviche. I personally did not like the sweet and salty combination. Also, don't use Chilean sea bass, it's a little too tough.
Stayed tuned for next week--we showcase a joint effort of Osso Bucco!
