Recipe of the Week!

December 2, 2009

Based on a suggestion from a reader a while ago, this week’s Recipe of the Week is a marvelous, easy to make ceviche, courtesy of the American god of Mexican food – he puts the “I can” in “Mexican” (ooh, trademark pending on that!) – Rick Bayless.  It does need several hours to marinate, so I suggest making it on a weekend.  I used cod in this, but as the recipe suggests, you have other options.  This serves 8 as an appetizer.  Enjoy!

Classic Ceviche by Rick Bayless

  1. 1 pound fresh, skinless snapper, bass, halibut, or other ocean fish fillets, cut into 1/2-inch dice

  2. 1 1/2 cups fresh lime juice

  3. 1 medium white onion, chopped into 1/2-inch pieces

  4. 2 medium-large tomatoes (about 1 pound), chopped into 1/2-inch pieces

  5. Fresh hot green chiles (2 to 3 serranos or 1 to 2 jalapenos), stemmed, seeded and finely chopped

  6. 1/3 cup chopped cilantro, plus a few leaves for garnish

  7. 1 to 2 tablespoons extra-virgin olive oil (optional)

  8. Salt

  9. 3 tablespoons fresh orange juice or 1/2 teaspoon sugar

  10. 1 large or 2 small ripe avocados, peeled, pitted and diced

  11. Tortilla chips for serving.

In a 1 1/2-quart glass or stainless steel bowl, combine the fish, lime juice and onion. Use enough juice to cover the fish and allow it to float freely; too little juice means unevenly “cooked” fish. Cover and refrigerate for about 4 hours, until a cube of fish no longer looks raw when broken open. Drain in a colander.
In a large bowl, mix together the tomatoes, green chiles, cilantro, olives and optional olive oil. Stir in the fish and season with salt, usually about 1/2 teaspoon. Add the orange juice or sugar. Cover and refrigerate if not serving immediately. Just before serving, gently stir in the diced avocado and garnish with cilantro leaves.

Serving options:  Place the ceviche in a large bowl and let people spoon it onto individual plates to eat with chips, or spoon the ceviche into small bowls and serve chips alongside.  Eat!


One comment

  1. Thank you! Can’t wait to try it!

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