Ceviche Sundays

In my last post, I practically wrote an ode to Marc Forgione and his Suck You Sliders. It was those sliders that inspired this Cod Ceviche. Perhaps out of pure drive to make a dinner with clean healthy flavors to follow such a rich, luscious brunch. Sort of the yin to my Marc Forgione brunch yang.

I love making Ceviche, it’s what I like to think of a passive cooking. You start it, let it sit in the fridge for say… long enough to watch a movie practically comatose from brunch… and when you’re ready to eat again, devour. I learned how to make Ceviche the hard way, through an iterative process. Over and over again, I mixed up new batches without recipes, following principle and memories of cooking shows and what fish and citrus look most appealing.

My attempts perhaps foolish in their daring were never bad, simply because ceviche is incredibly simple once you get past the fear-of-making-it-at-home hurdle. What’s key when it comes to Ceviche is fresh everything. Fish most importantly and citrus juice secondarily.

Ingredients for Ceviche
Ingredients for Ceviche

Don’t bother trying to make a ceviche with citrus juice from a bottle if you’re not up for squeezing all the fruit, it will not work, for two reasons.

Some bottled juices are diluted with water/sugar and effect the marination times. If it seems snobbish, rest assured you don’t have to take my word for it. Here is some research and a great article that goes into the science around marination times.

The second and most important reason, taste bottled juice in comparison to fresh lemon/lime juice. The taste and acidity are not there the way you want for the juice to actually “cook” the fish. I doubt you want to drink lemon/lime juice from a bottle and in Ceviche the taste of the citrus juice is front and center, so don’t try the shortcut here. Baking maybe, ceviche never.

Since Sunday, I turned out a Ceviche that made me proud and my Husband say best yet, I thought I would share my sort of recipe. 

  • Ceviche Marinating
    Ceviche Marinating

    1 pound Cod (Halibut would be lovely too), cut into even cubes/strips

  • In a blender combine
    • half a grapefruit
    • 1 orange
    • 2 lemons
    • 2 limes
    • 1 clove of garlic
    • pinch of salt
    • handful of cilantro leaves
  • Place fish in a non reactive glass dish or bowl and if you like heat, cut a hot pepper in half and add (this way you can control the heat and pull out the pepper if the Ceviche start getting too hot for you.)
  • Cover with plastic wrap and place in the fridge till it’s cook the way you like it
    • Here is where it’s up to you, as you research and read recipes, you’ll see calls for :15 minutes and up to 4 hours.
    • I went for 3 hours with mine
  • Once the fish is the texture of “done” you prefer, drain the juices and discard the pepper
  • Mix the fish up with whatever flavors you prefer, I went with chopped tomatoes, red onion, fresh cilantro, avocado and here’s the kicker a dash of olive oil at the end which made the final result a little creamier and totally delicious. Perhaps this was the reason my Italian Husband deemed it his favorite!
  • Lightly cover/spray slices of tortilla shells with vegetable oil and bake till crisp as a perfect scoop it up side

If you have a little fear hurdle with making Ceviche, I recommend checking out recipes from Rick Bayless. His just somehow seem easy and not the least bit scary. If you stick to the rule of keeping it fresh, it’s simple and delicious every time.


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