Ceviche served cold will give your tastebuds a dance
This is a recycled post. We had ceviche last weekend and it reminded me so much of warm weather and great food I had to re-post. Apologies to loyal CA readers…
Having discovered a marvelous ceviche shop I began to wonder how hard it could be to make this flavorful cool answer to dinner or lunch on a hot day. I discussed it with a friend who’d gone to the same shop and then replicated the flavors at home. The tastes were so vivid but with the high price and small portions to make one crave a home created variety for a fraction the price.
This recipe seemed to most closely duplicate the fresh flavors I was served, it’s simple to make and super good if you use fresh ingredients. I used mahi-mahi and served it with some organic corn chips and it was the perfect meal to eat on the deck on a summer evening with a friend.
Ceviche
Recipe serves four.
1 pound Ahi tuna (or other fish, mentioned above)*
1/2 cup fresh lime juice
1/3 cup coconut milk
1 jalapeno, minced
Large pinch of salt
1/4 cup diced yellow bell pepper
1/2 cup diced cucumber
1 large ripe tomato, diced
1/2 bunch green onions, trimmed and sliced
2 tablespoons chopped cilantro
1. Dice the fish into 1/2-inch chunks.
2. In a large, non-reactive bowl (glass or ceramic), combine the lime juice, coconut milk and salt. Stir to mix. Add remaining ingredients and mix them gently to coat the fish.
3. Cover the mixture and let it rest in the refrigerator for at least 10 minutes, then taste it and adjust the seasonings if necessary. Refrigerate until time to serve.
IMPORTANT NOTE: Eat within four hours or the fish will “overcook” and become dry.
