Tuesday, August 2, 2011

School of Fish: Ceviche! Featuring Welton's Seafood Market

I once read that you shouldn't cook fish for a crowd and I think it's a bunch of baloney! I know the thought of cooking fish is intimidating for even a seasoned home-cook but there are plenty of recipes out there that are perfectly suited for entertaining. And the pay-off is huge! Fish is delicious and your guests will be super impressed.
If your still feeling unsure, I suggest finding a local seafood market. They will have the freshest seafood and will be able to answer your fishy questions. My hubby and I are super fortunate to have Welton's Seafood Market, just  steps from our house and we have learned so much there! John, the resident fish expert, is so knowledgeable and is always willing to give us a lesson on preparing fish.
photos by kate

One of my favorite fish dishes is ceviche and it couldn't be easier or more delicious. Ceviche is a traditional Peruvian dish that involves "cooking" raw fish in a citrus marinade.  Sound scary? Don't be afraid! Here is one of my recipes to get you started.

photos by kate

Easy Summer Ceviche (serves 2-3)
3/4-1 lb. of white fish such as red snapper or flounder cut into 1/2 inch cubes (shrimp and callamari work great too!)
7 limes, juiced (roll limes on cutting board or microwave for a few seconds to release the juices prior to cutting)
1 orange, juiced
1 peach, diced
1 avocado, diced
1/4 of red onion, finely chopped
1 jalepeno, seeded and chopped
1 tbsp. chopped fresh cilantro
salt and pepper
crackers or chips for serving
Combine the fish and the juice from the limes and orange in a glass bowl. Make sure the liquid covers the fish. Add more citrus juice if needed. Refrigerate for approximately 4 hours or until fish is opaque throughout. Drain the juice from the fish and add the remaining ingredients. Season with salt and pepper to taste. Serve with crackers or chips.

The day before the party you can do all the necessary chopping so that on party day, all you have to do is marinate the fish and throw it all together.
The beauty of ceviche is its versatility. Here is another variation from Ashley of Welton's Seafood:

We used sheepshead and calamari, but any white, meaty fish or even shrimp is delicious. I especially love shrimp ceviche because, like the sheepshead, it's a little sweet!

For the shrimp and calamari I was told to steam it slightly, like 3 mins, before marinating it with the fresh lime juice. Some add deseeded and chopped serrano chiles & tomatoes before marinating, but I prefer adding them after for better texture. I also add chopped red onion, avocado, and cilantro. Then salt, pepper, and sugar to taste. I think lemon zest, fresh corn, and/or chopped peaches would be a nice touch too!
I hope you will give ceviche a try! It really is yummy:)

No comments:

Post a Comment