Every summer, there’s at least a week that I won’t cook because it’s way too hot for that. Of course I enjoy cooking otherwise I wouldn’t have started my Club Foody website, but I just don’t like cooking when the mercury rises beyond the comfort zone.
It’s insanely hot outside – I usually don’t complain – and along with my hot flashes, I cannot stand myself in my own skin! The AC is running and still, I’m lacking energy… I’m drained! Don’t get me wrong, I love summer… I just don’t like summer with my condition… So what to do?
Frankie needs a break from cooking… that’s all!
David is awesome for that… He’ll grill and do as much as he can to help me when I’m not feeling “that great”. Still, he needs a break as well. Standing in front of the BBQ when it’s already super-hot outside is not an ideal situation for either of us. Of course there are recipes that require no cooking at all… There are a couple of “chilled soups” that I posted already on the site which are Chilled Avocado Soup and Spanish Gazpacho . There are always sandwiches that can be an alternative solution and there’s this recipe that is absolutely perfect to enjoy during this time of year. It is Ceviche de Pescado (Fish Ceviche)!
What is that?
It’s a recipe that consists of raw fish and/or seafood marinated in citrus juice. This method helps to “cook” the fish.
Without going into too much detail, the acid from the lime juice (some use lemon instead) denatures the proteins in the fish and from there it turns the flesh opaque and firm. Another way to achieve this chemical process is by heat so without really cooking the fish over the BBQ, in a pan or in the oven, this South American technique delivers the same results… well almost.
Heat kills bacteria which on the other hand the citrus acid won’t achieve, so it is very and I mean very important to use fresh fish. Unless you have access to a commercial freezer which will take only a day, what I like to do is to freeze my fresh catch for at least a week and up to 10 days. I also like to “blanche” the fish for 90 seconds. Both ways will help kill any parasites.
There are two important factors that I would like to point out to successfully make this recipe. First I like to take my fish out from the freezer to my refrigerator and let it thaw for a few hours BUT not completely. When it’s time to cut the flesh into small pieces, having the fish slightly frozen helps make cutting easier, it looks neater with less mess. Secondly, don’t over marinate the fish! Personally I believe 2 ½ to 3 hours is plenty otherwise the flesh starts getting dry. The result you are looking for is to have the fish turning white/opaque.
This recipe is elegant yet uncomplicated as well as delicious! You can easily serve this Ceviche de Pescado to your guests as an appetizer but I prefer it as a main course with tortilla chips as a food vessel. In the video, I didn’t show the last ingredient I added (I blame it on my hot flashes…) which is hot sauce – it seems that everything is “hot” hmmmm? On the other hand, some of my guests loved it just the way it is so it’s a matter of taste if you’d like to add some or not. Go ahead and buy some nice fresh halibut, mahi mahi, snapper or even tilapia and enjoy this flavorful Latin American dish!
- 2 large jalapeño peppers, roughy sliced
- 1 lb. white fish (such as snapper, halibut, tilapia, mahi mahi), cut into bite-sized pieces
- 2 large cloves garlic, quartered
- 4 tbsp. chopped cilantro, divided
- 1 1/2 cups freshly squeezed lime juice (about 11 limes) + 1/4 cup, divided *SEE FOOTNOTE #1
- 3/4 cup shallots, finely chopped (about 2 large shallots)
- 1 pinch Himalayan sea salt
- 1/2 large red pepper, finely chopped *SEE FOOTNOTE #2
- 1/2 large orange pepper, finely chopped *SEE FOOTNOTE #2
- 2 large vine tomatoes, seeded and finely diced
- 1 1/2 tbsp. grapeseed oil
- 1 pinch ground Himalayan sea salt
- Freshly ground black pepper, to taste
- Few dashes hot sauce, such as Cholula®
FOOTNOTE: This extra 1/4 cup is for the onion, peppers, tomato mixture when it sits for 10 minutes.
FOOTNOTE #2: The amount of red and orange pepper should equal 3/4 cup all together.