Today at lunch time I made my way to the Clinton Street Supermarket (90-96 Clinton Street off Delancy) to buy fresh fish and all the ingredients to make Ceviche.
Tonight I will stop off and buy an amazing white wine to go with it.
I blame this craving on having my friend Greg's amazing Ceviche for dinner last night. This high protein dish leaves you dreaming of your next encounter.
Mine will be tonight.
I suspect most of you have experienced some form of Ceviche, a citrus marinated fish appetizer found in most South American countries. The citrus, lemons, limes and sometimes oranges depending on the recipe's origins, actually "cooks" the fish, shrimp and shell fish usually used and blends with the hot pepper, herbs and spices to make an addictive dish that lingers in your memory until you can have it again.
Following is the recipe from Mexico that I will use for tonight's fix -
Ingredients: Serves 6
1 pound of white fish diced into ½ inch cube
(I use flounder or tilapia)
4 large limes
2 small lemons
1 large diced fresh tomato
½ small red onion, finely chopped
½ small green sweet pepper, chopped in cubes
½ jalapeño pepper, chopped in cubes
½ bunch of fresh chopped cilantro
1 teaspoon of olive oil
salt and pepper to taste
Diced avocado and tortilla chips
In a large bowl, gently mix the fish with the lime juice and lemon juice and refridge for 1 hour or fish is opaque and cooked.
In another bowl mix the tomato, onion, sweet pepper, jalapeño, cilantro/parsley, olive oil, salt and pepper.
Mix all ingredients; cover the bowl and chill ceviche in the refrigerator until ready to serve.
Serve the ceviche with *avocado slices and corn chips and don't forget the good white wine.
Tonight I will stop off and buy an amazing white wine to go with it.
I blame this craving on having my friend Greg's amazing Ceviche for dinner last night. This high protein dish leaves you dreaming of your next encounter.
Mine will be tonight.
I suspect most of you have experienced some form of Ceviche, a citrus marinated fish appetizer found in most South American countries. The citrus, lemons, limes and sometimes oranges depending on the recipe's origins, actually "cooks" the fish, shrimp and shell fish usually used and blends with the hot pepper, herbs and spices to make an addictive dish that lingers in your memory until you can have it again.
Following is the recipe from Mexico that I will use for tonight's fix -
Ingredients: Serves 6
1 pound of white fish diced into ½ inch cube
(I use flounder or tilapia)
4 large limes
2 small lemons
1 large diced fresh tomato
½ small red onion, finely chopped
½ small green sweet pepper, chopped in cubes
½ jalapeño pepper, chopped in cubes
½ bunch of fresh chopped cilantro
1 teaspoon of olive oil
salt and pepper to taste
Diced avocado and tortilla chips
In a large bowl, gently mix the fish with the lime juice and lemon juice and refridge for 1 hour or fish is opaque and cooked.
In another bowl mix the tomato, onion, sweet pepper, jalapeño, cilantro/parsley, olive oil, salt and pepper.
Mix all ingredients; cover the bowl and chill ceviche in the refrigerator until ready to serve.
Serve the ceviche with *avocado slices and corn chips and don't forget the good white wine.
* Greg puts the avocado into the ceviche because everyone prefers it that way.
See added photo of tonight's efforts!!
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