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Friday, August 6, 2010

Mmmmm... Ceviche!

When my husband's Father died of brain cancer four years ago, my husband joined Team in Training to do an Ironman race (2.4 mile swim, 112 mile bike, 26.2 mile run - ugh!) in honor of his Father. I'm so proud of him :) Let me put your mind at ease, while we have many things in common, this is something I have absolutely no desire to ever do, whatsoever. And at that time, I wondered what on earth he was thinking to ever want to do such a thing. There are so many easier ways to torture yourself! But it was that race weekend that his Team in Training race mate introduced us to this...



and now I see why the race had to happen. It had been a lifelong dream of his, and surely Providence that brought this goodness into our lives :)

The sourness of the lime combined with the fish and the fresh herbs, pair that with the creamy avocado and crunchy tostada - oh, believe me, you must try it.

Here's the recipe just as it was given to us by Carlos, my hubby's teammate. Just don't tell him I gave away his family recipe - I'd never outrun him. My notes follow the recipe.

*1 lb raw halibut, sea bass, or red snapper fillet (or use a mixture of fish and shrimp)
*5-6 limes (enough juice to cover fish)
*1 cup diced fresh tomato
*1 green pepper, sweet, chopped
*4 tablespoons chopped parsley or chopped cilantro
*1/4 teaspoon salt
*1/4 teaspoon pepper
*1/2 teaspoon oregano
*2 jalapeno pepper, seeds removed and chopped (or more to suit your taste)
*2 tablespoons white vinegar (half of the time I don't add this)
*1 medium onion, finely chopped
*2 tablespoons fresh cilantro, chopped
*1 dash Tabasco sauce or Tapatio sauce (I like Tapatio better)
*Tostadas (fried corn tortillas)
*avocado

Directions:
1. Dice the fish (approximately 1/2-inch dice if using shrimp use cleaned shrimp).
2. Marinate fish in the lime juice in the fridge overnight (this step cooks the fish).
3. Stir often.
4. Pour off most of the lime juice (just leave it moist).
5. Add remaining ingredients except lettuce, avocado and olive. Do this preferably a few hours before serving & refrigerate.
6. Toss well and serve on a tostada.
7. If you wish garnish with sliced avocado and Tapatio sauce

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My notes:
*I made this last minute with cooked shrimp, without refrigerating it and it still tasted great.
*I made it without the jalapenos because I was hoping my kids would eat it and my 8yo and 2yo daughters loved it. 6yo boy didn't.
*Where did the lettuce and olives come from? They weren't in the ingredient list so I'm assuming they are for garnish along with the avocado? The olives are probably sliced black olives.
*uh, Carlos, 2 jalapenos is plenty for us gringos!


And, to make up for such a healthy meal, here's a link to my husband's blog post for Yummy Chocolate Chunk Oat Bars for dessert.

Enjoy!

1 comment:

  1. Small world...I am making ceviche for the first time on Thursday night. Yum. :)

    ReplyDelete