Now that winter is practically over (yippee!) and my family is healthy (not counting my Princess getting a cold this weekend), I am happy to be back in the Daring Kitchen. And this month’s challenge is one of my hubby an my favorites: Fish Ceviche with Avocado (Cheviche de Pescado).
Blog-checking lines: Kathlyn of Bake Like a Ninja was our Daring Cooks’ March 2011 hostess. Kathlyn challenges us to make two classic Peruvian dishes: Ceviche de Pescado from “Peruvian Cooking – Basic Recipes” by Annik Franco Barreau. And Papas Rellenas adapted from a home recipe by Kathlyn’s Spanish teacher, Mayra.
Although I didn’t get around to making the Papas (can’t handle the fried food right now), they really are amazing. Visit Bake Like a Ninja and another great daring cook, Audax, to check out what I missed out on!
Ceviche is chemically cooked fish using fresh lemon and/or lime juice. The citric acid causes the proteins in the seafood to become denatured, or “cooked.” You can find variations of ceviche all of South and Central America, and even Europe. My husband and I, living in Southern California, have a slight Mexican twist on our ceviche.
Marinated in lime juice, red onion and cilantro our sea bass was “cooked” in about 4 hours. Although for our preferences and peace of mind, we marinated it for closer to 12 hours. The type of fish used and how small you cut it can vary the “cooking time” so use your best judgment.
Mix everything and watch the fish change from a light pink to white. You can also use shrimp, squid, scallops and other seafood, too. Let your imagination be your guide!
When ready to serve we add in some chopped tomatoes and garnish our ceviche with more fresh cilantro and avocado. You can even add chopped cucumbers, too. And of course, don’t for the tortilla chips and the margaritas!
- 1 lb firm white fish, chopped into bite-size pieces*
- 1 garlic clove, crushed
- 1 jalapeño pepper, minced
- 3/4 cup lime juice, (8-10 limes)
- 1/4 cup extra virgin olive oil
- 3/4 cup cilantro, fresh, chopped, divided
- 1/2 cup red onion, chopped
- 1/4 tsp salt
- 1/8 tsp black pepper, ground
- 1 large tomato, diced
- 1 avocado, chopped
- Chop and combine white fish, garlic, jalapeño, lime juice, extra virgin olive oil, 1/2 cup cilantro, red onion, salt and pepper in a large bowl.
- Press fish into the lime juice mixture so it is submerged.
- Cover bowl and refrigerate at least 4 hours or up to overnight, or until fish has turned completely white.
- When ready to serve, mix in diced tomato.
- Garnish ceviche with avocado and remaining cilantro.
Serving Suggestions: Great as an appetizer or a meal. Serve alone, with tortilla chips or fresh bread. Use just fish or mix in fresh shrimp, squid and scallops, too.
Cooking Tips: * To prevent illness or food poisoning, it is important to use only fresh fish, as it is chemically cooked and not cooked with high heat. A firm white fish is needed, or else the fish will crumble. Try using halibut, tuna, sea bass (pictured above), shark or marlin. Depending on the size of your fish portions, the ceviche can be ready in as little as 10 minutes. But this is highly dependent on the freshness of your fish, or seafood, you are using.
Serving Size:1/2 cup
Amount Per Serving: Calories: 286Total Fat: 20gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 16gCholesterol: 58mgSodium: 152mgCarbohydrates: 9gFiber: 3gSugar: 3gProtein: 20g