Sunday, March 04, 2007
Ceviche for Beginners
I adore ceviche and have eaten a vast variety. Made with scallops, shrimp, halibut, squid or any other random bit of seafood (or any combination thereof), I still love it. I've tried it saucy, dry, spicy, bland, with lots of vegetables and without - but I have never made it myself.
So, thanks to the brilliant idea from Kelley, she and I made our first batch.
We used the wild-caught Gulf of Mexico shrimp we adore and tilapia, coupled with an avocado and cucumber in a spicy lime-salsa juice. Delicious with tortilla chips!
Shrimp and Tilapia Ceviche:
(makes about 2 cups)
1 tilapia fillet, cubed
6 medium raw shrimp, halved lengthwise
Juice of 2-3 limes
Juice of 1 large or 2 small lemons
Salt and pepper
1 c fresh salsa (preferably spicy and full of cilantro)
1 large avocado, cubed
1 small cucumber, cubed
Mix juice of lemons and limes with seafood and salt and let stand at room temperature until the fish begins to "cook", about 5-10 minutes. Mix in salsa, let stand another few minutes. If the shrimp is pink and the fish becomes opaque, you are on your way. Add vegetables, salt to taste and either serve or let stand in the refrigerator for up to an hour.
A note on preparation:
The traditional way to "cook" the seafood in ceviche is with the acid from the lemons and limes, but if you are serving this to anyone with a weakened immune system or small children, or you are just cautious, blanch seafood quickly in boiling water before proceeding to ensure the seafood is cooked. Don't overcook or the seafood ceviche will taste like little bits of seafood flavored rubber.