A recent trip to Cafe Atlantico here in DC reminded me of the simple goodness of a well executed ceviche plate.
Taking a bit of inspiration from Chef Andres' "Atun en Ceviche al Coc con Aguacate" - Tuna and Coconut Ceviche with Avocado - I am going to play with a bit of market-fresh fish and some limes this week... so I am looking for a bit of mentoring.
What fish should I experiment with? I admit it, I play it safe with seafood. Most of the nigiri and sashimi I eat comes in the form of tuna, salmon, and scallops. Having said that... I keep an open mind.
A firm fish like cod or snapper also works beautifully in ceviche. Since I live on the westcoast, I like to use wild salmon in combination with scallops. For this duo, I marinate in a combination of lime and orange juices for a bit of sweetness and finely chopped white onion. The avacado is added right before serving along with some chopped tomato, cilantro, serrano chilies and a drizzle of EVOO.
Marinade a long while or not?... I like lime's flavor a lot, but I'm concerned with over-marinading and being left with too much lime flavor.
Once the ceviche is "cooked" you drain off the lime/orange juice. I marinate the fish about 4 hours. You can check before hand. Just break a piece of fish open and look at the how far the marinade has penetrated the meat.
Any related advice to add? Aside from the usual sanitation issues, are there other concerns to watch out for?
1. I would suggest that you have a reputable source for seafood.
2. Don't use farmed salmon. Please.
3. Removing the bones from the fish is always a courteous thing to do.
That's my recipe in a nutshell. You might want to serve yours in a coconut shell.
Edited by shelora, 03 October 2005 - 08:39 PM.