ceviche

by Sam on September 17, 2013

cerviche

ceviche

ceviche

I could describe this ceviche as zesty or crunchy, or I could say it might be Mexican inspired, but instead I’m just going to call it ceviche. My version of a delicious ceviche filled with flavours and texture that I love.

I did tons of research, including this brilliant article on Food 52 and asked friends to recommend their favourite, but in the end all I really wanted to do was try and recreate a ceviche like the one that I often eat at my favourite Mexican restaurant El Burro.

I was immediately inspired to make a ceviche recipe after receiving and tasting the most delectable and freshest of fresh Pemba Bay Cob (also known as Dusky cob), which is ethically and sustainable sea-farmed in Mozambique. Aqua Pemba do such a fantastic job of farming these animals in a tiny footprint in an immense ecosystem, and their goal is to create a positive relationship between fish, the environment and people. Cob is a firm white fleshed fish that tastes delicious and is perfect simply pan fried or eaten raw. Its also the perfect fish to turn into ceviche.

My research yielded a variety of versions and lengths of time you need to soak the fish in the citrus when making ceviche. Some recipes suggested leaving it for an hour or two, while others let it languish in the marinade overnight. Nic, One of the owners of El Burro hinted at using less lime than you think you should – you don’t want to overpower it, and to dress it just before serving.

So I took all of this in, got into my kitchen with my selection of herbs and vegetables and sort of mixed and tasted, mixed and tasted, until I got to a place where I was super happy with my recipe. I urge you to do the same. There are no rules. You can mix and match the citrus and use grapefruit, lemon or orange instead. Change the vegetables, add more or less.

A few guidelines I followed was to work on a ratio of 50:50 – fish to other ingredients (volume). I used only enough lime to coat and start ‘cooking’ the fish, it really doesn’t need to swim in the juice, and I ate it straight away. It also needs a fair amount of sea salt, so I added a good few pinches of Maldon to the mix, and I didn’t add pepper, as I wanted to keep the flavours clean and let the chilli do the job of adding the heat. The other important factor to creating a good ceviche is to use a really fresh and sustainable fish as your base.

*cooks notes ~ I don’t like the flavour or raw red onion, and find it a little abrasive in a ceviche so I lightly pickled my slices of red onion in a red wine vinegar for about 2 hours before. You could also use spring onions as these are milder. I prefer the flavour of pickled jalapeno chillies to raw, but you can use a fresh chilli if you prefer. I added the avocado as a garnish at the end, as I didn’t want it to break up into a mush in the ceviche. I prefer to use the smaller Israeli cucumber (pickling cucumbers) as these are more crunchy and have fewer watery seeds.

ceviche

Prep Time: 15 minutes

Total Time: 15 minutes

Yield: 2 - 4 servings as a snack or starter

ceviche

Ingredients

  • 400g firm white fish, filleted and skin removed
  • 3 T fresh lime juice
  • 1-2T finely chopped coriander / cilantro
  • 3 - 4T finely chopped pickled red onion (see cooks notes)
  • 6T finely chopped Israeli cucumbers
  • 2T finely chopped pickled jalapeno chilli
  • 1 large roma tomato, de-seeded and finely chopped
  • sea salt flakes to season (a good few pinches)
  • 1/2 avocado chopped up for the topping
  • additional coriander to garnish
  • corn chips to serve

Instructions

  1. Cut the fish into smallish pieces and place in a bowl.
  2. Stir in the lime juice and then add all the other ingredients, mixing and tasting as you go.
  3. Dish up in serving bowls, top with chopped avo and fresh coriander / cilantr leaves and serve with corn chips.
http://drizzleanddip.com/2013/09/17/ceviche

This was utterly delicious and I kept some leftover for the following day and it was equally as delicious after a night in the fridge. You could make this just before or in advance.

It needs a delectable drink to go with it, and the perfect Paloma or margarita does the trick.

* Disclaimer - The Pemba Bay Cob was given to me by Ocean Mile the exclusive distributor of this incredible product.

ceviche

I look forward to connecting with you again in the future.

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{ 16 comments… read them below or add one }

Julie September 17, 2013 at 10:13 am

Hi Sam, this looks amazing. I love the idea of pickling the onion first. What brand of corn chip did you use, I’m battling to find one I like?

Daniela @ FoodrecipesHQ September 17, 2013 at 1:11 pm

Mouthwatering ceviche and great pictures!

Sam September 17, 2013 at 2:11 pm

Hi Julie, I love the Mexicorn corn chips which you can find in most Spar’s. They come in different flavours, but I love original for this.

Sam September 17, 2013 at 2:13 pm

Thanks Daniela, I ate it all over 2 days. At least it is such a guilt free meal.

Lily @ Life, Love, and Cupcakes September 17, 2013 at 7:15 pm

This looks amazing!! I absolutely love ceviche and don’t eat it nearly enough!

Laura (Tutti Dolci) September 18, 2013 at 12:00 am

Beautifully done, your ceviche looks so fresh!

Sam September 18, 2013 at 8:46 am

Thanks Lily, and its so healthy, we should all be eating it all the time. Its going to be my go-to this summer.

Meg Pascoe September 18, 2013 at 10:49 am

Thanks for the post, Sammy. I really want to test it out with the Kob now too!

x

Cecilia September 18, 2013 at 1:26 pm

I like the fact that you keep it simple to let the fish shine. I never tried pickled onions and jalapeños but it sounds like a great idea. Love your pictures too.

Sam September 18, 2013 at 4:06 pm

Thanks Cecilia, I really didn’t want to drown the fish in lime juice and other strong flavors, especially since it was simply so delicious on its own.

Helena September 18, 2013 at 9:07 pm

Love your blog. Using pickled onions adds another great level of flavour. You could also try slicing the red onion thinly, then soaking the slices in a bowl of ice water for 10 minutes before drying, then chopping finely (or to taste). It removes the harsh bite, keeps the crunch, and mellows the onion beautifully.

Sam September 19, 2013 at 10:16 am

Fabulous ideas Helena, thanks :-)

Leon September 19, 2013 at 12:41 pm

Any recommendations for a replacement for the Kob if we can’t get hold of any?

Sam September 19, 2013 at 6:52 pm

Hi Leon, any good firm white fish is good. Angelfish is also nice, very reasonable and sustainable.

suzanne Perazzini September 22, 2013 at 9:37 am

I love ceviche and this one looks especially appetising!

nich October 9, 2013 at 4:56 pm

look at peru ceviche its the best

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