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Ceviche

Recipe
Pomelo Ceviche

This ceviche focuses on the often ignored Pomelo.  When researching
grapefruits for our Cold Care episode, we discovered that grapefruits
are actually the hybrids of pomelos and oranges. Many people are unaware of this big and beautiful citrus, so we decided to highlight it in a refreshing ceviche.  You can use whatever white-fleshed fish you find locally. 

For 1 side of a medium snapper you will need approximately:

1 cup of a combination of freshly squeezed lime juice, lemon juice, and orange juice

1 clove garlic, crushed

1 pomelo

1/2 tsp. pomelo zest

1 or 2 more limes

1 serrano chile, halved lengthwise and then in thin pieces

¼ cup red onion, sliced paper-thin

1 pomelo

Small handful cilantro

Rinse the snapper with water and pat dry. Using a sharp fish filet
knife, slice it into thin strips and place in a non-reactive container.
Pour over the citrus juice and toss in the garlic. Let the fish “cook”
in the citrus juices for 2-4 hours in the fridge.

Peel the pomelo with a sharp knife, removing all of the white pith. Use a small knife to remove the fruit sections.

Soak the red onion in a small bowl of water for 10 minutes to remove its sharpness.

Take the fish out of the fridge, drain it of the citrus marinade, and
toss with the juice of the limes, Serrano chile, red onion, pomelo
pieces and zest, and a real good shaking of salt. Roughly tear up the
cilantro, toss, and serve.

Serves 6 as a party appetizer.

Goes well with chips or toasted pita.

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December 7, 2009   |   1 comments
Tags: Appetizers, Caribbean, Ceviche, Chiles, Healthy, Meze & Small Plates, Miami recipes
Blog entry
Pomelo Ceviche

This ceviche brings in a citrus fruit often ignored- the Pomelo. I was actually anti-pomelo, because I thought it was one of those weird hybrid fruits, like the tangelo and the pluot. But when researching grapefruits for our Cold Care episode, I discovered that Grapefruits are actually weird hybrids of pomelos and oranges. Fancy that. So I decided that I would make a ceviche with Pomelo. And I would love it. And so I did. After all of this time ignoring the 1 kilo citrus giants, I have fallen in love. I hope you do too.

For 1 side of a medium snapper you will need approximately:

1 cup of a combination of freshly squeezed lime juice, lemon juice, and orange juice
1 clove garlic, crushed
1 pomelo
1/2 tsp. pomelo zest
1 or 2 more limes
1 serrano chile, halved lengthwise and then in thin pieces
¼ cup red onion, sliced paper-thin
1 pomelo
Small handful cilantro

Rinse the snapper with water and pat dry. Using a sharp fish filet knife, slice it into thin strips and place in a non-reactive container. Pour over the citrus juice and toss in the garlic. Let the fish “cook” in the citrus juices for 2-4 hours in the fridge.
Peel the pomelo with a sharp knife, removing all of the white pith. Use a small knife to remove the fruit sections.
Soak the red onion in a small bowl of water for 10 minutes to remove its sharpness.
Take the fish out of the fridge, drain it of the citrus marinade, and toss with the juice of the limes, Serrano chile, red onion, pomelo pieces and zest, and a real good shaking of salt. Roughly tear up the cilantro, toss, and serve.
Serves 6 as a party appetizer.
Goes well with chips or toasted pita.

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February 27, 2009   |   8 comments
Tags: Appetizers, Caribbean, Ceviche, Chiles, Fish, Healthy, Latin America
Blog entry
Basil All Around Us

The other day I went to the farmers market with my boyfriend and we bought a huge bunch of basil. I have found that since herbs are usually sold as a huge bunch for a very low price, it is worth only buying 1 or 2 types at a time. A lot of recipes include a few herbs at a time, but in order to not let any go to waste, I have had to scrap my fantasies of multiple herb salads while only cooking for two. Instead, I have just started putting the herb of the week into everything I make. Sometimes the combinations are matches made in heaven, while other times you find that you don’t like the way certain herbs accent other flavors. However, in the end, you end up learning what goes well with what by taste. And you don’t have any waste. For example, in the beginning of the summer, I found Apple Mint at the market. I was fascinated by the new herb and bought the bunch. It was so much mint that I did not know what to do with it, so I just started throwing it into everything. We ate it in salad with tomatoes, on fish, in mojitos, in everything. I loved its flavor, but when I finally used the rest up in an ice cream I had discovered my favorite use for it. Apple Mint Ice Cream was my great success for the month of July.
This week our intensive herb was basil. I have been using a leaf or two as a garnish for everything, but last night it appeared in almost every dish. For cocktail hour I made a basil- cucumber mojito. Along with the drinks I prepared a ceviche with fresh Stonington, CT scallops (local for me). I cut the scallops in half both ways and set them in lemon and lime juice with a hint of garlic to “cook” in the acid. After about an hour and a half, I seasoned them well with salt and mixed them with diced heirloom tomatoes, thinly sliced red onion, and thinly sliced basil. Following that we had cantaloupe melon with feta cheese from Beltane Farm and basil chiffonade. And of course for our main dish there was a side of pasta with a classic pesto. I love basil, but what I love more is learning about what it goes well with and what it does not. There is no shame in throwing an herb in something and later realizing that it was not the best choice. The reward of learning all of the flavor nuances of the herbs is much greater than wasting Summer’s verdant bounty.

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August 19, 2008   |   1 comments
Tags: Appetizers, Ceviche, Drinks, Healthy, Summer
Recipe
Ceviche with Soy Sauce and Peanuts

1 8-oz fresh tilapia fillet
¾ cup lime juice + 1 lime
¼ cup red onion, thinly sliced lengthwise
1 T soy sauce
1 T sesame oil
¼ tsp. jalapeno pepper, finely minced
1 T chopped cilantro
1 handful unsalted peanuts

Rinse the fish fillet and pat it dry. Slice it in half lengthwise, and then into thin strips horizontally.
Marinate it in the lime juice for about 1-2 hours, until it is translucent and has cooked through.
15 minutes before you are going to eat the ceviche, cover the red onion slices with water and the juice of the extra lime in a small bowl.
Drain the fish of the lime juice, and mix it with the soy sauce and sesame oil. Season with some salt.
Stir in the jalapeno, cilantro, and peanuts. Drain the red onion of the water, and use it to garnish the ceviche.
Serve with some boiled yam or corn chips for a wonderful appetizer!
Makes enough for 4 people to nibble on.

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November 22, 2007   |   1 comments
Tags: Appetizers, Ceviche, East Asia, Fish, Fusion, Latin America, Nuts
Recipe
Coconut Vuelve a la Vida Ceviche

1 Thai coconut
1 clove garlic, optional
½ lb shrimp, shelled and de-veined
½ lb scallops
¼ lb tuna fillet
3 juicy limes (3/4 cup juice)
2 lemons (3/4 cup juice)
1 handful cilantro sprigs, rinsed well
1 T mint, finely chopped
1 more lime
1 jalapeno pepper, very small dice
1 T + 1 tsp. red onion, chopped into small dice
½ avocado
¼ tsp. salt
For the shrimp:
You can buy the shrimp already shelled, or even already cooked.
However, if you would like to make a tasty broth that adds more flavor to the dish, you should make a quick cooking broth as follows:
Thinly slice the garlic.
Once the shrimp are shelled and de-veined, rinse the shells well. In a small saucepan, fry the garlic with a lug of olive oil and then toss in the shells. Once the shells turn pink, cover them with water and bring the liquid to a boil. Simmer for 15-20 minutes. Drain the broth.
Bring the aromatic broth to a boil and poach the shrimp until just cooked through and pink, about 1 minute.
Strain the shrimp, cool completely, and then slice in half lengthwise. Keep refrigerated until the end.
For the scallops:
Squeeze the lime juice into a plastic container or small bowl.
Rinse the scallops and remove their foot. Dry them off well and slice each one in half horizontally, and then into quarters vertically.
Once they are all sliced, put them into the lime juice and refrigerate.
They should sit for about one hour before you are ready to serve. If the scallops are fresh, they could be eaten raw. However, for this dish, the lime juice adds a nice flavor.
For the coconut:
Place the diced red onion in a small bowl with water and let sit while you prepare the coconut base.
Pour the coconut water into the blender.
Scrape out the coconut meat with a spoon and add it to the blender.
Blend the meat and water together until completely combined and thick.
Save a few sprigs of cilantro for the garnish, but add the rest to the blender.
Blend the cilantro with the coconut milk just until it turns pale green.
Strain the liquid into a bowl, pushing down with a wooden spoon, so that you get all of the milk out of the coconut.
Squeeze the remaining lime's juice into the coconut mixture.
Drain the onion from its soaking water, and add it along with the jalapeno and mint.
Finely chop the rest of the cilantro (about 1 T) and add it into the base.
Slice the avocado into small dice, and add to the base as well.
Season the base with the salt and taste it.
Now drain the scallops from their marinade and add to the base, along with the shrimp.
For the tuna:
Squeeze the lemon juice into a plastic container or small bowl.
Slice the tuna into small dice. Let them sit in the juice for about 5 minutes before serving. The tuna brings a nice color to the dish, and should be pink. It cooks very quickly in lemon juice, so if you want it more opaque, put it to marinate in the juice for longer.
To serve:
Drain the tuna from its marinade, and carefully stir into the coconut mix.
Pour everything back into the coconut, and serve on ice, with small martini glasses alongside.
Serves 4 as an appetizer, and 8 as a party dish.

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September 17, 2007   |   0 comments
Tags: Appetizers, Avocado, Ceviche, Coconut, Fish, Latin America