Something fishy is cooking in the camp kitchen.
By Viv Moon
Article from WhichCar.
CEVICHE is a dish of fresh fish marinated and cured in citrus juice, and it’s a popular dish in the coastal regions of South America.
Ron and I did a fabulous Mexican food tour when we were in Mexico City a couple of years ago. One of the best things we ate was their version of Ceviche, served on toasted tortilla. It was delicious, refreshing and tasty. A great meal for a hot summer’s day.
Serves: 6 to 8 for an entrée, or 4 as a main
750g-1kg firm, white-fleshed fish – cut into small cubes
1 cup fresh lime or lemon juice
½ cup seeded, diced tomato – cut into small, even-sized pieces
½-1 cup cucumber – peeled, seeded and finely diced
½-1 red onion – finely chopped
¼ cup chopped fresh coriander leaves – more or less to taste
1 red or green chile – finely chopped
Salt and freshly ground black pepper
1 tbsp bottled hot sauce
Grilled tostadas (soft tortillas)
1 avocado – halved, stoned and peeled
1 lime – cut into wedges
Preparation time: 15 mins
Marinating time: 25-30 mins
Put the diced fish in a medium non-metallic bowl. Do not use a metal bowl, as the acidic properties of citrus juice can have a chemical reaction with the metal.
Pour the lime/lemon juice over the fish and mix gently to combine.
Cover with plastic wrap and chill in the refrigerator until the fish is white throughout (about 25-30 minutes).
Remove from the refrigerator and gently squeeze the fish with your hands to remove the juice.
Discard the lime juice.
Add tomato, cucumber, onion, and coriander.
Season with salt and pepper to taste.
Add the hot sauce and chili (optional).
Mix gently to combine all the ingredients.
Spread the grilled tostadas with mayonnaise (optional) and top with the ceviche. Arrange the avocado slices on top of the ceviche and serve immediately with lime wedges.
Use a fresh, firm, white-fleshed fish. Keep the fish cold, remove the blood line and remove all the skin and bones.
Use the right type of fish. In Mexico, red snapper is traditionally used for ceviche. In Australia, use ling, blue-eye trevalla, coral trout, emperors, barramundi, sea bass or mahi-mahi.
Cut other ingredients evenly and in small pieces.
Don’t over-marinate the fish. When the fish starts to turn opaque it’s ready to mix with the other ingredients.
Partially frozen fish is easier to dice.
It’s worth taking the time to remove the seeds from the tomatoes, otherwise, you end up with too much liquid from the tomatoes.
If you want to be very traditional, use corn tortillas. Otherwise soft tortillas, which are readily available in your supermarket, can be used. Heat on your barbecue plate or in a pan until slightly brown and a little toasty.