My dad makes a kickass version of ceviche, closely related to a traditional Mexican ceviche. Cilantro, tomato, red snapper, shrimp, lime, onion, etc.
This is not that recipe.
For those of you living in a cave who have managed to avoid the 8 bazillion versions of ceviche in restaurants these days, here are the basics: Soak seafood in citrus juice for hours, curing the meat in place of cooking it. Everything after that is whatever you make of it. Okay, so no cheese or rice or chocolate. Go to town adding whatever fruits, vegetables, herbs and spices you want.
Ceviche is the perfect dish to make in a hotel because it doesn’t require heat. Assuming you brought a good knife to cut everything with (who doesn’t travel with an 8 inch chef’s knife?) and can put together a suitable cutting surface, all you need is refrigeration and a plastic bag. Want to see where I made mine?
What I Used
- Fillet of True Pacific Cod, cut into bite size chunks
- Bay Scallops
- Lime Juice
- Coconut Milk
- Red Onion, medium diced
- Mango, medium diced
- Garlic, minced
- Serrano Peppers, small diced
- Chiffonade of Basil
What I Did
- Combine bay scallops, cod, and lime juice in a plastic zip-top bag and let the seafood cure in the refrigerator for 12-24 hours.
- Once cured, add to the bag the remaining ingredients and mix up well. Return to the chill box for a few hours to let the flavors mingle.
- Serve with chips (needs at least some type of delivery system.)
One more thing. There is something everyone should know about cutting mango, explained at 1:20 in the video below:
[...] you’ll notice that I’ve been making a lot of food whilst on the run. Whether it be in a hotel, in a friend’s spiffy apartment, or not a recipe altogether, I’ve had to make do with [...]