July 20, 2012
Ceviche as a Sushi Alternative: The Most Refreshing Way to Eat Your Catch
By Jonathan Miles
Ceviche (seh-VEE-chay) is a South American staple in which chunks of fresh, raw fish are marinated in citrus juices, then tossed with a variety of ingredients into a salsalike mixture that makes for a dazzlingly refreshing lunch. Sushi-phobes, relax: The citric acid firms up the fish so that, while still raw, it tastes and feels cooked.* Best of all, you can prep this the night before your trip: Squeeze the limes and lemons into one zip-seal bag, and put the chopped ingredients into another. All you’ll need to do then is catch the fish.
-1 lb. saltwater fish fillets, well rinsed
-1 Tbsp. salt
-1⁄2 cup freshly squeezed
-lime juice (from about 6 limes)
-1⁄2 cup freshly squeezed lemon juice
-1 Tbsp. olive oil
-1 medium onion, finely chopped
-4 Tbsp. cilantro, finely chopped
-1 jalapeño, or habanero, minced (optional)
Cut the fish into bite-size chunks and place in a container. Salt it, then gently turn the pieces to ensure the salt coats them evenly. Add the lime and lemon juices along with the olive oil. Marinate the fish—covered and either refrigerated or over ice—for at least an hour, or up to 3 or 4 hours. (The longer the marinating, the firmer and more “cooked” the fish will be.) Turn the fish occasionally, or shake the container once in a while, to make sure the marinade is covering all of the fish.
Add the remaining ingredients, and stir gently. Let sit for at least 15 minutes for the flavors to meld. Serve with tortilla chips, popcorn, CornNuts, or whatever salty snacks you like.