Monday, July 9

Cooking: Ceviche

With this never ending heat wave I wanted to make something which was refreshing and didn't require any heat. That, in combination with the beautiful line caught Pacific Salmon I had just picked up at the market, I knew Ceviche was the perfect dish.

In the pictures below you will see that I have made two different versions of the ceviche. Both of them started off with the same base of ingredients, then the second version was made sweeter with the addition of the items marked by an *.
1 pound fresh (Sushi grade) Salmon (or other firm fresh fish - ask your local fish monger) cubed
8 large shrimp cut into pieces
3/4 cup lime juice
1/4 cup lemon juice
1/4 cup orange juice *
1/4 cup chopped fresh cilantro
1/2 cup diced red onion
1 diced alphonso mango *
1 clove thinly sliced garlic
1 whole chopped serrano pepper with the seeds removed (use according to your taste)
1 tablespoon fresh grated ginger
Kosher salt & pepper to taste

Poach the shrimp so they are fully cooked and then chill in an ice water bath as to not over cook.

In a large non-reactive bowl combine lime juice, lemon juice, red onion, serrano pepper, cilantro, sliced garlic, salt & pepper.

If making two versions divide the contents into two bowls then add the orange juice and ginger to the second bowl.

Divide the shrimp and salmon into each of these bowls and let chill covered in the refrigerator for at least one hour.

I encourage you to try other types of seafood like scallops or lobster, as well as other things like avocado, tomatoes and anything else you can think of.

*Consuming raw or undercooked seafood, shellfish may increase your risk of food borne illness.*
// Bloomfield, NJ // 40.8287271, -74.1865494

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