Ceviche, from A Collection of Fine Free Recipes by Bruce Moffitt, Chef and Restaurant Owner
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CEVICHE

This is an interesting and quite excellent recipe. It is especially interesting because the fish is "cooked" by the lime juice and no heat is involved. The basic idea is rather widespread over the world. This is the general version that you would commonly find along the Pacific coast of Mexico, though each cook adds their personal twist to it. Naturally, you will probably do the same.

Ceviche is a great light appetizer, and we sold a lot of it at the restaurant. It is also nice on a bed of lettuce for a light luncheon or dinner. A very dry white wine goes well with it, as does a light beer. Champagne is a natural. Here is how to do an authentic Mexican Ceviche. Use a glass or ceramic bowl, a metal bowl will darken the ceviche and give it a bad taste.
  • 1/2 lb. very fresh white fish, thinly sliced and cut in pieces around an inch square.
  • 1/2 medium onion, chopped
  • 2 or 3 gloves garlic, minced
  • 3 or 4 or more fresh green jalapenos, chopped. Remove seeds and white membranes to lessen heat factor if desired.
  • Couple small bay leaves
  • 3 teaspoons Mexican whole leaf oregano
  • Teaspoon whole cumin seed, crushed
  • Good grind black pepper
  • Couple dry hot red peppers, optional
  • Add freshly squeezed lime juice to cover and toss gently. Let sit a couple hours or overnight to marinate and "cook". Garnish with a sprinkle of chopped cilantro or parsely and a dusting of ground red chile. Enjoy.


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