There’s plenty of fish in the sea, but not enough in my glass!
What a difference 2 weeks makes! We went from 2+ feet of snow to 73 degrees and sunny. Something tells me that mother nature isn’t through with us yet, but with the temporary arrival of summer it was a nice day to relax outside with some white wine and ceviche.
The ceviche was so much fun to make and eat that it is on the short list for our next party or future TJCC episode.
Make sure your fish is really fresh. Technically you don’t eat it raw, but without heat it certainly feels that way.
PS: We learned this recipe from Franck Delatrain who is the head chef at Cafe Centro in NYC. This restaurant hosts cooking demonstrations / lessons periodically and Nicole and I try to attend every chance we get!
Serves 2-3 people as an appetizer, will scale well
- 6 oz red snapper (can also use yellow tail/hamachi), sliced thinly
- 1 hass avocado
- 1 small shallot, sliced thinly
- ½ red pepper, julienned
- ½ yellow pepper, julienned
- 1 jalapeno pepper, julienned (without ribs and seeds)
- ½ cucumber, julienned (without seeds)
- 1 tbl cilantro, chopped finely
- 1 cup fresh orange juice
- 4 limes, juiced
- 2 tbl extra virgin olive oil
- 1 tsp sriracha sauce
- Salt and pepper to taste
- Place all ingredients except avocado and olive oil into covered non-reactive container such that all ingredients are submerged — be liberal with the kosher salt to balance out the sweetness a little bit.
- Refrigerate for an hour or so to allow the fish to ‘cook’ in its acidic bath.
- Serve in martini glasses, placing a few avocado slices on top and drizzle with a little good olive oil and some sea salt.