Savory Summer Ceviche
Not exactly raw fish, ceviche (suh-VEE-chay) is “cooked” by the acids in lemon and lime juice. I made some today that was served in little cucumber cups…a nice Summery way to dish up this zesty first course. Tilapia was the fish I had on hand. It needed to thaw but not completely. I just put them under cold water for a few minutes. Because they were a little bit freezy in the middle, it was easy to chop into tiny cubes. To make the cups I used a cheese slicer to slice off thin strips from a fat cucumber. I only wanted to use the fleshy parts. Once I got down to the seeds I started slicing from the other side. I cubed up another cucumber into tiny cubes, again avoiding too many seeds. I then juiced the lemon and lime and in a mixing bowl. I added the tilapia then some avocado in a small dice. More tiny dicing of a poblano pepper, about 3/4 cup of onion, and some finely chopped cilantro…a nice round tablespoon of it. Next I diced a tomato, salted it on a few paper towels to allow the excess juice of it to be left behind. Adding the diced cucumber last, I let it drain off some of it’s juice as well. To give it all a little gloss and extra flavor about a tablespoon of olive oil, a handful of chopped spanish olives, and a good sprinkle of garlic powder went in. Then everything needed a rest in the refrigerator to give the lemon and lime juices a chance to do their stuff.
After about an hour it all needed a toss and a little more chill time. Another half hour did it. The fish took on a whiter shade as if it were in the oven a while and all the flavors came together. I spooned some into all of the cucumber cups which were on little cucumber planks to hold the bottom together, garnished the plate with some cilantro and everyone helped themselves to a nice little appetizing salad. A nice taco supper followed, then a slice of sweet potato pie was waiting anyone who had room for dessert.