ULTRA-FRESH Ceviche with the Whole Fish (+ Tostadas)

Now, most folks think that "cooking" is all about applying heat, but I'm here to flip that belief right on its grilled salmon back. Say hello to our leading actor, Acid, the unsung culinary hero. Now, we aren’t talking about the psychedelic stuff, but the stuff of chefs’ dreams: citrus, vinegar, wine. It’s Acid’s big moment, and boy, does it shine! In this spectacular ceviche ballet, it takes on the role of denaturer, artfully "cooking" our fresh snapper like a seasoned conductor leading a seafood symphony.

Let's talk about the fish. Snapper, our hero, brimming with a firm, meaty texture that makes it the ideal candidate for a ceviche soak. Just make sure the eyes are clear, the gills vibrant, and the smell…well, non-existent. And when I say butcher this fish, I mean channel your inner Edward Scissorhands and make that fillet look like a work of art. Sure, it might not be Picasso, but trust me, in the world of ceviche, a good fillet job is worth its weight in gold.

Now, the last act of this gastronomic drama involves marination and a supporting cast of characters, like onions, lime juice, sweet orange juice, tomatoes, jicama, avocado, and fresh green chili. It's a veritable fiesta of flavors that’ll make your tastebuds dance the salsa. Remember, amigos, balance is the key here – you want a hit of sourness, a dash of sweetness, a pinch of spice, and a crunch for good measure. When all is said and done, your homemade ceviche will not only eradicate hangovers but could also give you that spicy twinkle in your eye. So, grab those tortilla chips and dive in, my friends. 🤘🏼 Adam

Yield: 8 servings as a starter

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Mexican-style Fish Ceviche

Prep time: 1.5 HourCook time: 30 MinTotal time: 1.5 H & 30 M

Ingredients

• 1 pound Fresh Fish, cut into 1/2 inch pieces
• 1 1/2 cups Lime Juice
• 1/4 cup Orange Juice
• 1 White Onion, diced
• 2 large Tomatoes, seeded and diced
• 3 Serrano Peppers, diced small
• 1/2 cup Fresh Cilantro, chopped
• 1/2 cup Fresh Cilantro Stems, chopped
• 2 Tbsp Olive Oil
• 2 large Avocados, diced
• Kosher Salt, to taste

Instructions

1. Start by filleting your fresh snapper into thin, even slices. Make sure to remove all bones.
2. Portion the fish into half-inch cubes. Remember, the larger the pieces, the longer they'll need to marinate.
3. Prepare a marinade of onions, lime juice, and sweet orange juice. Fully submerge the fish in the marinade and let it sit for about an hour. If you see any fish exposed, just top it off with some more citrus juice.
4. While the fish is marinating, prepare your veggies. Dice some tomatoes and jicama for a refreshing crunch.
5. After an hour, the fish should be ready. It should look opaque and pale. If you're uncertain about its doneness, cut a piece in half and check.
6. Strain the fish and onion mixture from the marinade. In Peru, this marinade is referred to as "leche de tigre" and is often consumed as a drink.
7. To finish off the ceviche, add diced tomato, diced avocado, fresh green chili, and some cilantro leaves and stems.
8. Season with a bit more salt and a dash of olive oil. Mix it all together, and voila, you've got yourself a delicious, homemade ceviche.
9. Serve with tortilla chips, tostadas, plantain chips, or saltine crackers. Enjoy!

Adam's Notes

• Serve this with tostadas and you’re going to have a good time.