Thursday, July 11, 2013

Why is Ceviche so much more delicious in the midst of summertime?
 
 
 



Ever notice that certain delicacies that we enjoy are somehow categorized as "summer foods".  Not that you can't eat them in the midst of a winter storm, but certain culinary pleasures seem to scream "summer is here so enjoy these summertime flavors!"  Sweet red watermelon dripping down your chin, vine ripened tomatoes bursting with juicy sweetness, dark burgundy colored cherries exploding with sweetness....I could go on and on... a Blue Moon beer with a big slice of fresh sweet orange...ok enough.  I believe I have made my point.
 
I have been eating Ceviche since I was a youngling, eating it for the first time in Ensenada, Mexico.  From the first bite, I was hooked with the uber vibrant flavors of cilantro, avocado, onions, lime and lemon juices, chili sauce and of course fresh caught fish. 
 
So two months ago, I started making my Ceviche using Tilapia.  I got a great deal on a pound of it at our local market.  It tasted so good....and then I just happened upon about a zillion articles on farm raised seafood and how bad it is for you.  How the process of feeding the fish less than healthy food ends up making the fish not so healthy fish after all...Apparently you might as well be eating bacon because the nutrition or lack thereof in both ends up being about the same.  I just muttered..."it's always something." 
 
Living in northern New Mexico, I don't have access to the Redondo Beach Pier, or the San Pedro fish markets or any of the other California coastal spots I could go to for fresh, wild caught pescado.  I started to get "creative"....(good substitution for desperate).  Every time I got excited about a sale on fresh fish it was farm raised fresh fish...So I did what a native Californian rarely does...I started looking in the frozen seafood sections...it was painful but I had researched about fishermen flash freezing right on fishing boats and so I muttered "Robert your not in California anymore..."
 
First I tried frozen wild caught Ocean Perch, it worked perfectly in my Ceviche recipe.  Next I tried
frozen wild caught flounder...and on and on.  Each time I tried a frozen but wild caught fish, that is one that was of a firmer texture, I was pleased with the results.  Of course if I started thinking about the ample supply of wild caught and I mean just caught ocean fish in southern California...well I tried not to...
 
I eat a lot of seafood.  I was raised eating it because my father was a deep sea fisherman.  The kind that would be able to yank a huge tuna onto the boat with a good strong tug...(ahhh the imagery of yesteryear)...I don't think that happens anymore.  By the time I came around, he was only doing it for sport, mostly in the azure seas of México.  I actually eat everything from raw sushi to octopus to mussels to raw clams and oysters to everything in between.  I know it's good for me so that makes the eating of it all the more appealing.   
 
There are a lot of Ceviche recipes out there and I have tried a lot of them.  I was experimenting a few weeks ago and came up with this super easy and fast recipe.  For those of you reading this that are into Ceviche and all it's healthy goodness enjoy this whether you have the luxury of having lots of fresh wild caught fish to choose from or whether you need to resort to frozen wild caught.  I am not telling you not to use farm raised seafood. I don't use it anymore and I am simply suggesting doing your research before you continue eating it.  Also, for those that want to try Ceviche but never have because of the raw fish in the recipe.  I can say that the acidic nature of the lime and lemon juices changes the texture of the fish to appear like cooked in texture.  You actually see the semi transparency of the fish change to opaque after leaving it in the fridge overnight....enough said.  Here you go friends:
 
 
 
Roberto's Ceviche
 
 
1 pound of firm fleshed fish
 
1/2  red union finely chopped
 
2 large limes
 
1 large lemon
 
2 tsp Sea salt
 
1 tbs crushed dried oregano
 
1 can of Ro Tel Mexican style -lime and cilantro***
(10 ounce size)
 
***If you like fire hot Ceviche, use the Ro Tel with Habanero Chili instead
 
 
Chop the fish into 1/2 inch chunks
If using frozen, if you allow the fish to semi thaw it makes cutting into chucks easier
Finely chop the red onion
Juice the limes and lemons
 
In a covered container add the fish, the onion, the can of Ro tel (DO NOT DRAIN)
the citric juices, the salt and the crushed oregano
 
Mix well, cover and place into the fridge for 6 hours.
 
When you serve, chop up an avocado and fresh cilantro and mix in with the Ceviche
 
Serve up on either a crispy corn tostada shell or soft corn tortillas.  Or just eat it with your favorite chips...it's the bomb with Stacey's Pita Chips.
 
Mucho Yummy!