03 August 2011

Ceviche a la Cabo

It's. So. Hot. NoVA (and the DC metro area in general) has some brutally hot summers. It's not necessarily the temps, it's the humidity that makes it stifling. And sometimes when it's really hot, you want something cool to eat that's not a dessert. Ceviche would be one of my favorite cold foods.

The first time I had ceviche, I was in Lima and my gracious hosts ordered like 3 plates of multicolored marinated seafood. Not going to lie, I wasn't too much a fan of it. I was slightly weirded out by how it was "cooked"... and why was it different colors? I partially blame ignorance for that poor first impression. Flash forward 3 years and I was in Cabo, and the ceviche was one of the first things we ordered. It was AWESOME. The tart was tempered by sweet mango and cooling avocado. It was bright and balanced, and I knew it would not be the last time I'd eat it. Fortunately for me, I wasn't the one who figured out how to make it, haha. My girl and travel buddy, Danielle, attempted to make it one night, said it was great, and sent me the recipe. I've made it a couple times since, and it still brings back the memories every time.

Since this is a recipe that takes a considerable amount of wait/marinating time, and because this is how Danielle gave it to me, I'm writing it in steps.

Cabo Ceviche
thanks Danielle!

Combine the following and marinate for a 2-3 hours, tossing/mixing 2 or 3 times:
   1-2 lbs red snapper, skinned, cut into bite size pieces
   2-3 limes, juiced
   1 lemon, juiced

Add the following to the marinating fish, and marinate for another 2 hours.
   1 small red onion, diced small
   1 jalapeno, diced small
   1 tomato, seeded and diced
   1 mango, diced
   1/4 C cilantro (or more/less to your taste)

Mix this in just before serving:
   1  avocado, diced

Serve with tortilla chips.

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