I could write this post by telling you about how much I love ceviche. About how it’s incredibly light, delicious, and healthy. About how there’s no type of ceviche I won’t eat (ok…if it’s got bellpeppers I won’t, but shhh), and about how I’ve been making tons of different ones due to the endless possibilities when it comes to ingredient mixing. But I won’t do that. Instead, I’ll tell you about how I find incredibly soothing and satisfying the process of actually making the ceviche. My sister and I have this saying “anguish, anxiety, desperation” which we use to describe that feeling when you need to be doing something different, you just don’t know what. You know the feeling, the one that usually strikes on sunday? (happens to everyone ….right?) Anyway, I’ve found that the best cure for that feeling, in my case, is making ceviche. There’s just something about the dicing and chopping and waiting for it to be ready that’s mysteriously relaxing. It’s a way of making a great dish without stressing over anything. I don’t know…it’s just zen. Maybe that’s the way sushi chefs feel all the time! If that’s true…then I certainly need to look into that. But back to the actual ceviche recipe, this one is the result of a lonely leftover clementine (from me making clementine pound cakes almost every day this week) and a present from my sister; a lovely unidentified chile plant, which I suspect is a type of habanero. Feel free to substitute with any other available kind, such as serrano or de arbol. Just be sparing, if it’s too spicy it’ll overpower the fish and citrus. Read more for the recipe.
Tilapia ceviche with clementine juice
3 tilapia fillets (you can use different fish, such as snapper or bass, it’ll just take different time to cook)
1/2 cup finely diced red onion
1 small habanero pepper, very finely diced
1/2 scant lime juice
Juice of 1 clementine
1/3 scant cup olive oil
2 tomatoes, diced
3/4 tbsp brown sugar
1 tbsp finely chopped parsley
Salt to taste
Avocado for garnishing
After you’re done with all the dicing and mincing, place all of the ingredients except the sugar, salt and parsley in a bowl. Let it rest until it’s cooked; the fish cubes should be opaque white, tender on the outside but firm on the inside. This will depend on your location, choice of fish and temperature, but it should take around 30 minutes. If you live somewhere very warm, cover with plastic film and refrigerate. It’ll take longer but you need to be safe on the fish side.
Once ready, add the sugar and parsley and season with salt. Serve over a lettuce bed and garnish with an avocado fan.
(If you’ve got totopos, serve with those, if not, use crackers such as ritz)