When it's hot outside, I think only of raw fish. All raw fish all the time. Sure a raw meal is preferable to a cooked one, but raw fish strikes that balance of texture, freshness and, typically, saltiness. Add a citrusy sauce, and it's dinner!
In fact in my house, raw fish is acceptable nearly 7 nights a week. Ceviche is beyond simple to prepare. With sushi-grade fish, it's just a matter of keeping it cold, marinating it in a citrusy sauce to "cook" or cure the fish slightly and you're done.
The hardest part, really, is slicing the fish to your desired thickness. Or you can focus on the flavors and cut it however is easiest. Or dice it. The flavors are what matter!
!I bought this sushi-grade fluke at my local greenmarket this morning. With such fresh fish, it's vital to eat it the day you make it to ensure it's just as fresh. And keep it cold whenever you're not handling or eating it!
Citrus slightly cooks the fish, though you don't need to marinate it for more than 10 minutes. 5 minutes are fine, though I write 10 in the recipe to be conservative. But with fresh, sushi-grade fish, you should be able to eat it immediately. Or as the fish monger at the greenmarket says each week, "It's so fresh, you could eat it standing here!"
I use a combination of lime juice, sherry vinegar, jalapeño, garlic and maple syrup--such a delicious mix of flavors. The jalapeño adds lovely spice, though certainly you could halve or exclude it altogether. Or remove the seeds. I like to use the whole thing with the seeds, but we like spice! Those ingredients form the marinade, and when the fish is ready, the scallions, tomatoes and herbs finish the dish, perhaps with a squeeze of lime.
The necessary tools for this recipe are a couple bowls. Enjoy, and leave a comment below if you try it! Or tag me on Instagram if you post it!
A perfect raw ceviche with jalapeño, sungold tomatoes, lime juice, sherry vinegar and herbs. The easiest, most delicious summer dinner, ever.
20 minutes
20 minutes
Step 1
Slice the fluke thin with a very sharp knife. Place back in the fridge in a large bowl.
Step 2
In a small bowl, whisk the lime juice, vinegar, olive oil, maple syrup, garlic, salt and jalapeño (whole with seeds, or half with or without seeds). Remove the fluke from the fridge and pour the marinade over the fish. Use a spoon to toss, to ensure the fish is fully-coated. Keep in the fridge for 10 minutes to marinate.
Step 3
While the fish marinates, slice the scallions and tomatoes thin. Julienne the basil, and pull the cilantro leaves from their stems. Remove the fish from the fridge and transfer to a serving dish. Sprinkle the onion, tomatoes and herbs on the fish. Taste for salt.
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