It’s citrus season in Hawaii. Citrus is a thing of wonder. It can add acid, sweetness and zest to the food it touches.
I really really love ceviche. Fresh fish is abundant here. I often cook fish centric meals for my clients from whole fish or whole sides. When portioning out the fish, I often have extra or pieces left over too small to serve as a portion. Hence, CEVICHE! Perfect snack, lunch and leftover from the fish dinner the night before.
Ceviche can have lots in incarnations depending on the citrus you choose. This recipe has local tangerines and limes along with Maui onion and leaves from my kaffir lime tree. The acid from the citrus “cooks” the raw fish.
12 oz. fresh fish, cubed uniformly
Juice of 4 limes
Juice of 2 tangerines
1/4 cup minced onion
2 Tbl. minced chive
4 crushed kaffir lime leaves (optional)
2 Tbl. minced mint
3 Tbl. chopped cilantro
2 ears of fresh corn, cut off cob
1 cup diced tomato, I use a local small multi-colored heirloom
Salt to taste
When cubing the fish, you want all the cubes the same size so the fish “cooks” evenly in the lime juice. Mix the fish & citrus juices together in a glass bowl.
Turn occasionally to make sure the citrus juice mixes well with the fish. I marinate the fish overnight, but it will be ready for eating in about 4 hours.
Before serving, add the additional ingredients. Ceviche is great on crackers, taro chips, corn chips or served in lettuce cups.
{ 0 comments }
