Ceviche, by Way of Asia

By creamtea
August 10, 2012
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Ceviche, by Way of Asia

Author Notes: This recipe has its basis in a recipe for Portuguese marinated scallops from an article called "Provincetown's Yankee-Portuguese Flavor" published in Gourmet magazine way back in the '80s. The original called for raw scallops; I always make it with cooked cod. I love the sharp, tangy flavors, here I have Asianized them with soy, scallions and sesame oil.creamtea

Serves: 4-6 as an appetizer

For the Marinated Fish

  • 1 pound fresh fillet of cod or other light, firm-fleshed fish (see headnote above), pin bones removed
  • cups juice of 2 limes
  • 1 tablespoon good-quality soy sauce
  • 1/2 fresh Fresno or Jalapeno chili, or to taste, minced
  • 2 teaspoons organic sugar
  • 1 to 2 teaspoons freshly-grated ginger
  • 2 small cloves garlic, smashed and minced
  • 3-4 tablespoons safflower or canola oil
  • 1 teaspoon toasted sesame oil
  • 1 red bell pepper, seeded and diced
  • 1/2 English cucumber, diced

For Garnish and Serving

  • Butter lettuce leaves, washed and torn--for hors d'oeuvres, use smallest inner lettuce leaves, roll and cut them into shreds
  • 2 scallions, very thinly sliced, soaked briefly in cool water to remove harshness, drained in a tea strainer or small colander and patted dry
  • 1 teaspoon toasted sesame seeds, as garnish
  1. Preheat oven to 350º. Oil well a oven proof dish (Pyrex or other heat-proof glass is fine). Lay the fish filet cut side down, then flip it to oil both sides, drizzle or brush a little extra oil on top (the cut side). Cover with aluminum foil. Bake in preheated oven about 20 minutes or until fish is done and just begins to flake when pierced with a sharp knife. Set aside to cool.
  2. in a non-reactive bowl, whisk lime juice, soy sauce, ginger, sugar, and garlic.
  3. Whisk oils (order does not matter) into soy mixture until incorporated. Taste and adjust seasonings for a good balance of tart/salty/sweet and spice.
  4. Just before serving, arrange butter lettuce in a serving dish. Drain fish mixture and spoon over lettuce. Sprinkle with scallions and toasted sesame seeds, and serve.

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