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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.

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One response

  1. Your entire meal sounds like it was delicious. Thanks for sharing the recipe for the cheviche.

    July 20, 2011 at 2:01 pm

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