Model Bites: Homemade Ceviche

Friday, January 25, 2013

Just about every weekend my friends and I get together to cook and stuff our bellies. This past weekend was no different. Since the weather was unseasonably warm and the oven was broken, it was the perfect time to break out a tasty dish that would require no real cooking at all. Ceviche. Never had it... shame on you. Traditionally from the coastal regions of Central and South America, ceviche is a delicacy made of raw fish marinated in citrus juices and combined with onions and chili peppers. To do this recipe justice, I got in the kitchen with my friend Diego of Crafty Mr. D.
If you've ever watched a genius in the kitchen, you'll notice they don't use exact measurements. It's always a dash of this and a pinch of that. Diego's instructions are in the same fashion. To get things started here's what you'll need:
  • Lots and lots of lime
  • A good helping of fresh Mahi mahi
  • Red onions
  • Green peppers
  • Red peppers
  • Yellow peppers
  • Jalepeno or Chilli Pepper
  • Tomato
  • Fresh Cilantro
  • Kosher salt
  • Avocado (optional) 

Squeeze a large quantity of limes for at least one cup of juice. Chop fish into medium-sized cubes. Combine lime juice and fish into bowl. Make sure the juice is enough to fully cover the Mahi mahi. Cover bowl and let marinate for about an hour or until Mahi mahi is no longer pink. The citrus juices actually cook the fish. Cool, right?!

Chop peppers, onions, and tomatoes into small cubes. Diego gets so emotional during this step that he starts crying. Gotta love those onions. Also, finely chop the cilantro. Mix veggies in large bowl. It should look like a colorful salsa once you're done. If you like things spicy, throw in a few more chili peppers.

Take Mahi mahi out of the refrigerator and combine with onions, peppers, and tomatoes. Pour out excess lime juice. Add a pinch of salt. Cover and refrigerate again for at least 2-3 hours. The longer the ingredients marinate, the better the flavor will be.

Now you're ready to chow down. Serve with tortilla or plantain chips and maybe a side of avocado. The ceviche should stay good for nearly three days, but I'm sure it will be eaten pretty fast. You can substitute the Mahi mahi for shrimp, tuna or even squid. Add mangoes for extra flavor.

Ceviche is the perfect Sunday Fun Day snack and goes well with margaritas. I certainly hope you enjoy the dish. Thanks to Diego and the crew for such an awesome time "cooking". Sharing is caring. If you have any recipes for Model Bites, do tell!


No comments: