Last summer, I had the great fortune of working on a reality TV show, where I was invited to film in the kitchens of some of the most popular restaurants. There was one recipe that kept recurring--and that was a ceviche. I watched 4 different chefs make it in 4 different cities--Los Angeles, Kauai, Monterey and Chicago! Some made it with white fish, sea bass, scallops, and Opah--just caught that morning in Kauai. This is a mash-up of my favorite ingredients used by the chefs in preparing their personal ceviches. Thanks to Chefs Mary Sue, Marc, Cory and Cara for sharing their ceviche preparations.
I fell in love with a citrus that grows everywhere in Kauai--the calamansi. It's like a mix of lime and the sweetest orange, so if you don't have access to calamansi, substitute the juice of 1 lime + 1 mandarin. —edamame2003
firm fish (sea bass, white fish, snapper, opah, uku; can also use scallop, squid)
juice of lime
juice of sweet mandarin (if you have calamansi, use the juice of 2 calamansi, instead of lime/orange mix)
aji amarillo paste (or use chipotle) add more if you prefer spicy
serrano or jalapeno pepper, (seeds and stem removed and julienned--reserve half)
small red bell pepper, julienned (reserve half)
oil (I use grape seed)
salt and pepper to taste
Garnishes for Ceviche
red onion, thinly sliced
garlic clove, thinly sliced
vinegar to cover onion in pot
crema or sour cream
corn tortilla chips
In This Recipe
Combine all the ingredients but the seafood in a bowl or tray (something with enough surface to cover the fish).
A typical ceviche uses the citrus to 'cook' the seafood. If you go this route, you should cube up the fish and let it marinate in the juice for at least an hour in the refrigerator. I like to quick sear the fish on both sides in a tiny bit of the oil, cube it and let it marinade while I prepare the rest of garnishes--about 10-15 minutes.
Drain the seafood right before serving and toss with diced avocado and chopped cilantro.
Garnishes for Ceviche
Quick pickle your red onions, and garlic, along with the reserved serrano (or jalapeno) and red bell pepper by placing them in a pot with enough vinegar to cover (1/2 cup should be plenty). Bring to a simmer for about 2 minutes and drain.
Make a lime crema, by stirring together the crema (or sour cream) and lime to make a tangy sauce.
Serve the ceviche over tortilla chips, with the quick pickled red onions and lime crema