I am an enthusiastic fan of ceviche. First off, I love fish. I grew up in Ventura county, going fishing on the weekends with my family. It’s in my blood. Second, ceviche is fresh and light while being packed with flavor! I love it so much that during my honeymoon, I made two different kinds of ceviche: Tahitian ceviche (aka Poisson Cru, recipe here) and Peruvian ceviche.
Today I will share the Peruvian kind. This meal was inspired by my friend Tina. She’s got a great “mommy” blog and she’s half Peruvian. Enter the ceviche feast! We had a great day at the beach with her new baby, Axel Cruz (how cool is that name?!?!?) and Swedish husband, Johan.
Here’s the beach…
And here’s the meal. Peruvian ceviche joined by fried plantains and sweet potatoes, grilled vegetables with an avocado sauce, and a raw pear and blackberry tart with a dairy-free caramel sauce. (recipes forthcoming)
Note: If you get a white fish that tends to be parasitic (Cod, for instance), in the interest of health it should be blanched first before marinating in the citrus juice. In traditional ceviche the fish “cooks” in the acid but that is not enough to kill off all parasites, so please take the necessary precautions. Ask your fish guy if you’re unsure.
1 lb. fresh fish (suggest grouper, striped sea bass, or halibut!)
1/2 c. lemon juice
1/2 c. lime juice
1 small red onion, thinly sliced
2 Tbsp. chopped cilantro
1 jalapeno pepper, seeded and diced small
1/2 tsp. sea salt
- Cut fish into bite size pieces (larger than a Mexican ceviche).
- If blanching, dunk pieces in boiling water for a minute, then drain.
- In a shallow dish, combine fish with all other ingredients.
- Chill 5 hours, stir once or twice.
- Serve with avocado, in cabbage leaves, or over salad… anyway you like.