Ceviche has been one of those dishes I have wanted to make for a very long time. And now I can’t stop. I like it as the illustrated recipe above, which has a great balance of spice and fruitiness. I have tried other versions as well but this one is so far my favorite.
My recipe is based on a ceviche I was treated to on my last day of 2013. The host made it with cod, which was excellent and he also included freshly cooked shrimps, which I haven’t. The lime ratio I got from Michael Ruhlman’s gorgeous looking Red Snapper Ceviche recipe as it sounded like a good measure. My recipe suggests monkfish but it works with any other white firm sea fish such as cod, tilapia, halibut etc.
1 lb (about 1/2 kg) fresh monkfish*, whole or fillets
1/2 cup (120 ml) lime juice (4-6 limes, dep. on the fruit’s juiciness you might need more or less)
If not using fillets, bone and remove skin from the fish. Rinse. Cut the fillets into small pieces (approximately 1/2″ cubes). Chop the shallot very fine. Place fish and shallots in a bowl and cover with lime juice. Make sure everything is evenly coated. The process can go quite quickly and some say it may be done in 10 minutes. All depends on how thin or thick your pieces are. I often let it marinate for 2-3 hours before I serve it. During this time, keep it cool in the refrigerator. You may check on it and stir it around a little every so often. When ready, the fish should be white and not translucent.
Just before serving: remove the seeds and chop the jalapeño finely. Cut the mango and avocado into small cubes. Place everything including the fish in a large serving bowl. Season with salt. Decorate with plenty of fresh cilantro. Serve with tortilla chips or as I sometimes do, thin knäckebröd.
* To be on the safe side it’s a good thing to get frozen fish or even freeze the fish for 2 – 3 days before making ceviche. The freezing will kill any possible parasites in the fish. I have had good results both ways. Please note that the fish, frozen or not still has to be of good quality. Here is an old article at New York Times about it.
Before buying any fish check with Seafood Watch for the most sustainable options.
Other ceviche recipes
Swordfish Ceviche with an Asian Flair by Winnie Abramson at Food52
Sea Urchin Ceviche by norecipes
Instead of enjoying the Swedish summer by growing vegetables and foraging for berries and mushrooms, I have been stuck with NY’s summer heat. I can’t say it has all been miserable though, it just hasn’t been the same. In Sweden I would have picked wild black cherries instead of gluttonized on local peaches. I would also have picked yellow chanterelles instead of trying to grow my own oyster mushrooms. Its all good as both places have their own unique quality.
I have found it a little hard to be in my kitchen cooking when the city gets too hot and humid. Some nights I end up just eating cold watermelon with feta or something like that. Delicious and simple. Luckily we have had direct access to a really lovely garden so many dinners have been cooked outside on the terrace. Often vegetables such as eggplant, zucchini and field mushrooms (sliced up and simply marinated with herbs, garlic, olive oil and tamari) served together with steak, just barely grilled and thinly sliced.Other specialties are BBQ’d mussels and shrimps (see below). The mussels can be BBQ’d as is and eaten with squeezed lemon. You can also precook them and grill them topped with garlic butter and breadcrumbs.
Grilled Spicy Shrimps
one lb un-shelled raw shrimps, small or medium
about ½ cup olive oil
juice from ½ a lime
fresh chili (what kind depends on how spicy you want the shrimps)
two cloves of garlic
plenty of cilantro
sea salt (seasoning)
Rinse the shrimps and let them dry. Mix together olive oil, lime juice and finely chopped cilantro, garlic & chili. Season with sea salt. Place all the shrimps on the grill on high temperature (but no flames). Turn the shrimps over to the other side when they have got some nice color (after about a minute). They are done when they are cooked through and they all have a nice pink color.
Drop the shrimps directly from the grill into the olive oil mixture. Stir around and serve immediately together with bread and salad.
This article was originally published at Honest Cooking, 27 August 2012
Before buying any fish check with Seafood Watch (US) for the most sustainable options.
While the duck is baking I treat my friends with some spiced duck liver. Often there is not that much liver that comes with a duck, so you may have to add some extra if you like. Many food shops sell duck or chicken livers separately. This dish may be tiny but its definitively worth every bite.
a couple of duck livers (or chicken livers)
one small shallot
half a poblano
one teaspoon coriander seeds
one teaspoon cumin seeds
one or two garlic cloves
Chop the shallot and the poblano into tiny tiny pieces. Saute in plenty of butter on low heat until soft. In another pan, roast the cumin and coriander seeds on high heat until they start to pop. Remove from heat and crush the seeds in a mortar and pestle to a semi fine powder. Chop the liver into very small pieces. Heat up a pan with some olive oil. When hot add the spices with some chili flakes. Let the spices merge with the olive oil before adding the liver. Sprinkle some salt over and stir constantly until the liver starts to get color. Squeeze some garlic cloves in and cook for just a little bit more. Take off the heat and add some freshly squeezed lime juice and cilantro leaves. Serve immediately with some bread. Enjoy!