Ceviche

Ceviche (also Seviche, pronounced she ‘vee chay)

Serves 4 as a main course or 6 to 8 as a main course

Use a total of one pound of one or more of the following recommended fishes for the marinade:

Conch

Shrimp

Bay Scallops

White flesh fish fillets such as such as cod, red snapper, porgy, halibut, sea bass

Salmon Steaks

(My personal favorite is Salmon and Shrimp)

Notes on fish selection and preparation

Seafood always, of course, tastes best when it is very fresh. When making ceviche fresh fish is a neccessity not a luxury since the fish isn’t cooked in a traditional way. Preparing ceviche is cooking with lemon and lime. Having said that, find the best and freshest fish store around and make sure that the fish you select is among the freshest available that day. It should be firm, shiny, and without any strong aroma. Buy the fish the day you intend to prepare the fish, but perhaps the day before you intend to serve it. Lastly, when preparing any of the fish an optional additional step is to boil water and dip the fish in for 30 seconds to one minute and then chill in ice water—any longer and the fish will begin to soften. This is mostly a safety step. Always rinse the fish with cold water

Now, the ingredients:

1 lb fish

3 medium lemons, juiced
4 medium limes, juiced
2 garlic cloves, minced
1 red onion, minced
1 red pepper, seeded and minced
1 yellow pepper, seeded and minced
1 green pepper, seeded and minced
1 habanero, seeded and minced, minced Serrano peppera, minced thai peppers or minced jalapenos
1 bunch cilantro or parsley, leaves chopped
Salt and both fine and course ground pepper

Throughly bone all fish

Conch: Cut into small thin strips

Salmon: Cut into cubes not more than ½ inches to a side

Scallops: Use smaller Scallops or cut into quarters

Shrimp: Use 20 count or smaller size, or cut in half

White fish: Cut into pieces with sides no more than ¾ inches

Methode de Zip-Lock:

Place the fish, the hot peppers, salt, garlic and all the juices into a zip lock or other zippered bag. Now, here is where the technique comes into play: Leave a little bit of the bag open at the top, and slowly (without damaging the fish) allow all the air to the top, and gently squeeze all of the air out. This may take some combination of rolling, gentle pressure, squeezing and jiggling until all but the last bubble is out. Then squeeze out this last bubble and seal the marinade. Several interations of this may be necessary as you notice bubbles appearing after you seal and hold up the bag.

OK, let this mixture sit for 6 to 8 hours. More will not hurt very much since the bag is sealed, there is no oxygen to cause the fish or vetables to spoil. This is the true secret of this recipe and why you can actually leave the mix--sealed with no bubbles, for more than 8 hours. I know people who use this method to keep the marinade fresh for days, but anything longer than 8 hours is at your own risk. Miz the remaining ingredients at least 30 minutes but not more than 2 hours before serving.

Serve with lettus and a spoon, or on tortias for a great snack. You also can serve this in a pita for a cross cousine effect. I prefer serving with organic blue tortilla chips or in a cocktail glass on a bed of lettece. It is a wonderfully flexible menage and quite compatible with many flat breads, crackers and other service methods.

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If desired, boil for 1 minute in seasoned water then chill in ice water. Add 1/2 of the lemon and lime juice and all of the garlic and ginger. Let stand for 30 minutes. Add all the vegetables, remaining juices and cilantro. Season to taste with salt and pepper.

paired with Caliterra Sauvignon Blanc

There is no better antidote to a warm day than the refreshing taste of this colorful seafood favorite. It pairs beautifully with Caliterra Sauvignon Blanc, each exhibits a crisp, citrus flavor, with hints of fresh herbs. Serve it with freshly baked bread or tortillas and your meal is complete.

1 pound scallops

1/2 pound medium shrimp, peeled

2 medium tomatoes, fine dice

1 medium yellow bell pepper, fine dice

1 medium mild red onion, fine dice

1 medium carrot, grated

1 small jalapeno, seeded and minced

1/4 cup chopped fresh cilantro

Juice of 1 lemon

Juice of 1/2 lime

2 tablespoons olive oil

1 teaspoon minced fresh garlic

1 large avocado, medium dice

Bring a large saucepan of water to a boil over medium-high heat. Gently lower the scallops into the water and then remove immediately. Place on a plate to cool. Bring the water back to a boil. Drop the shrimp into the water and turn off the heat. Let sit about 5 minutes. Transfer to a plate to cool.

Mix together the tomatoes, bell pepper, onion, carrot, jalapeno and cilantro. Add the scallops and shrimp to the vegetables. Whisk together the lemon juice, lime juice, olive oil and garlic in a small bowl. Pour over the vegetable and fish mixture and toss to mix evenly. Gently stir in the avocado and chill at least 2 hours before serving.

Serves 4 as a main course, 6 as an appetizer or light meal