I love ceviche and the weather is just perfect for it. It’s still sunny and so warm in the sun…It’s a typical autumn day with the coolness greeting your mornings, where a hot coffee is enjoyed instead of the iced summer version, followed by the warm sun on your skin in the afternoon, where you can still get away with flip-flops and ends with a double comforter on the bed for the chilly night. Savor this on a still-warm autumn afternoon. This is a nice appetizer for an early autumn barbeque, maybe after coming home from some apple picking. Enjoy!
- 1 pound tilapia
- 4 limes, juiced plus an extra lime for garnishing
- 1 teaspoon Tequila, or a little more if you like
- sea salt
- black sea salt for garnish
- fresh cilantro or sorrel leaves for garnish
You want to take out a 13×9 glass baking dish for holding the fish. I find this size is perfect to hold the fish in one layer, which is what you want. Cut the fish at an angle, so they are all pretty uniformly thin. Hold the fish down and cut at an angle. (Practice makes perfect with this.) Place them in the dish. Combine the lime juice, Tequila and a little sea salt and pour over the fish. Cover and place into the fridge, until the lime juice turns the fish opaque. Usually two hours is good enough. These are really nice served in small appetizer size bowls. Run a cut lime around the edge and press the edge of the bowl into the black salt. Garnish with the cilantro or sorrel and with a slice of lime. Refrigerate until ready to serve. Makes 4-6 appetizers.
Lime juice drenched fish topped with lots of cilantro cools you down, on a hot summer day. Temperatures are sweltering and the idea of putting the stove or grill on is making me sweat. The first time I had this, I fell in love, it’s so refreshing. And it’s so simple to make too. My best friend from high school is from Peru and I was obsessed with how to make this, I had to know. She explained to me that the fish gets “cooked” by the lime juice. I couldn’t believe it, so simple and delicious. And ever since I had that first bite of ceviche, it became a favorite of mine at Peruvian restaurants, especially when topped with a spicy green sauce and washed down with a blue corn drink. Craveable! Stay cool and enjoy!
- 1 pound tilapia
- 2 cooked ears of corn, trimmed and cut into fourths
- a few cooked potatoes
- 1/3 cup thinly sliced red onion
- 7 limes
- sea salt
Cut your tilapia down the middle of each fillet, and then at a diagonal about 1/2 inch thick. I just follow the lines on the fish, a natural ruler, lol. Put your fish in a glass pan or bowl and salt it. I like to use a flat pan to ensure every piece of fish gets lime juice coverage. Juice your limes, make sure that you pick juicy limes, that “give” a little when you squeeze them. Cover your fish with the lime juice. Put your sliced onion in a small bowl and cover with hot water, let it sit five minutes, rinse with cold water and add to your fish. Refrigerate for about 3 hours, once the thickest piece is opaque, your fish is ready to eat. While your fish is “cooking” you can cook your corn and potatoes and let them cool. Assemble your ceviche, topping with lots of cilantro.