CEVICHE
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BY ILIANA DE LA VEGA AND ISABEL TORREALBA
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eviche needs little to no introduction, and it’s the perfect fresh and light dish for a warm day. But for those who’ve somehow managed to miss the joys of this amazing Latin
American staple, ceviche is basically a dish made with semi-raw fish that’s been marinated or “cooked” in lime juice. It’s believed that this cooking method originated when the Manila Galleons (Spanish trading ships) introduced Mesoamerican indigenous cultures to citruses and onions. To be fair, the fish in ceviche isn’t actually cooked, despite the term implying that some sort of heat has been applied. In this case, the fish changes to a whitish color as the acid in the juice elevates the pH of the meat—making it appear cooked. (In Peru, the combined lime and fish liquids are referred to as “tiger’s milk.”) To make a delicious and, let’s face it, safe-to-eat ceviche, fresh fish is an absolute must. Look for fish that doesn’t have a lot of bones so that it can be cut easily into small cubes, strips or thin slices (when in slices, it’s called tiradito.) We recommend marinating the fish just minutes before serving, so that the freshness, flavor and texture can be enjoyed to the full-
(generally lime juice but orange, lemon or grapefruit juice works,
CEVICHE A LA MEXICANA CON AGUACATE
too), onions, herbs such as cilantro or basil, dried or fresh chilies
Serves 2
est, and it’s best to have all the other ingredients ready to go before preparing the ceviche. The essentials should include citrus juice
such as jalapeños or de árbol, and maybe some fruit—we like oranges, mangoes or pineapple. Go crazy! This is a good dish with which to get creative: At El Naranjo, we feature a different ceviche recipe every week. To prepare the dish, place the fish cubes, strips or slices in a nonreactive dish made from stainless steel, glass or ceramic. Add some sea salt to break down the protein and mix well. Add the citrus juice and let the fish sit for a few seconds, or more if you prefer it more “cooked.” Add the remaining ingredients, mix and serve immediately with crisp corn tortilla chips. One slight variation of ceviche is coctel campechano—a cold, seafood cocktail appetizer, often served in a parfait glass, which can include shrimp, oyster, crab and octopus. Unlike ceviche though, most of the seafood in campechano is cooked and cooled before mixing and serving. Whichever version you choose, these dishes are cool, refreshing and perfect for warmer weather.
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BEVERAGE 2015
EDIBLEAUSTIN.COM
¼ lb. fresh white fish (any kind), cut in ½-inch cubes Salt to taste ¼ c. fresh-squeezed lime juice 2 T. olive oil 2 Roma tomatoes, diced 2 T. chopped white onion 2 T. chopped fresh cilantro 1 serrano chili (or to taste), chopped 4 large green olives, pitted and chopped 2 t. nonpareil capers ½ avocado, diced Place the cubed fish in a glass bowl, sprinkle with salt and cover with lime juice. Marinate for at least 5 minutes, then add the remaining ingredients except for the avocado. Mix well. Carefully mix in the avocado without mashing. Adjust the seasonings and serve in cold glass bowls with tortilla chips on the side.