Recipe

Citrusy Ceviche

Recipe
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This recipe was entered in the contest for Your Best Citrus Recipe

This recipe was entered in the contest for Your Best Citrus Recipe
Chef
edamame2003's Notes: Last summer, I had the great fortune of working on a reality TV show, where I was invited to film in the kitchens of some of the most popular restaurants. There was one recipe that kept recurring...
Last summer, I had the great fortune of working on a reality TV show, where I was invited to film in the kitchens of some of the most popular restaurants. There was one recipe that kept recurring--and that was a ceviche. I watched 4 different chefs make it in 4 different cities--Los Angeles, Kauai, Monterey and Chicago! Some made it with white fish, sea bass, scallops, and Opah--just caught that morning in Kauai. This is a mash-up of my favorite ingredients used by the chefs in preparing their personal ceviches. Thanks to Chefs Mary Sue, Marc, Cory and Cara for sharing their ceviche preparations.
I fell in love with a citrus that grows everywhere in Kauai--the calamansi. It's like a mix of lime and the sweetest orange, so if you don't have access to calamansi, substitute the juice of 1 lime + 1 mandarin.

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Serves 2

The Ceviche:

1/2 pound firm fish (sea bass, white fish, snapper, opah, uku; can also use scallop, squid) Ask a question about this ingredient

1 juice of lime Ask a question about this ingredient

1 juice of sweet mandarin (if you have calamansi, use the juice of 2 calamansi, instead of lime/orange mix) Ask a question about this ingredient

pinches aji amarillo paste (or use chipotle) add more if you prefer spicy Ask a question about this ingredient

1 serrano or jalapeno pepper, (seeds and stem removed and julienned--reserve half) Ask a question about this ingredient

1/4 small red bell pepper, julienned (reserve half) Ask a question about this ingredient

1 tablespoon oil (I use grape seed) Ask a question about this ingredient

salt and pepper to taste Ask a question about this ingredient

Combine all the ingredients but the seafood in a bowl or tray (something with enough surface to cover the fish).
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A typical ceviche uses the citrus to 'cook' the seafood. If you go this route, you should cube up the fish and let it marinate in the juice for at least an hour in the refrigerator. I like to quick sear the fish on both sides in a tiny bit of the oil, cube it and let it marinade while I prepare the rest of garnishes--about 10-15 minutes.
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Drain the seafood right before serving and toss with diced avocado and chopped cilantro.
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Garnishes for Ceviche:

1/2 red onion, thinly sliced Ask a question about this ingredient

1 garlic clove, thinly sliced Ask a question about this ingredient

1/2 cup vinegar to cover onion in pot Ask a question about this ingredient

1/2 cup crema or sour cream Ask a question about this ingredient

1 tablespoon lime juice Ask a question about this ingredient

corn tortilla chips Ask a question about this ingredient

diced avocado Ask a question about this ingredient

cilantro (garnish) Ask a question about this ingredient

Quick pickle your red onions, and garlic, along with the reserved serrano (or jalapeno) and red bell pepper by placing them in a pot with enough vinegar to cover (1/2 cup should be plenty). Bring to a simmer for about 2 minutes and drain.
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Make a lime crema, by stirring together the crema (or sour cream) and lime to make a tangy sauce.
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Serve the ceviche over tortilla chips, with the quick pickled red onions and lime crema
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2 Comments on Citrusy Ceviche

gingerroot added 4 months ago

I love opah and calamansi and this is calling my name! Looking forward to trying this soon.

edamame2003 added 4 months ago

let me know jenny! you know i was inspired to learn to make this after picking fresh calamansi off the trees in your home state...and watching the fishermen catch fresh opah and uku the same day. i think the location added so much. i hope you enjoy it!