One of my best (recent) culinary memories belongs to Holbox (Mexico).
We were out on a boat excursion and I was as hungry as one that has just faced one of her greatest fears can be.
I HAD JUST SWAM WITH A WHALE SHARK.
Trembling and out of breath I had followed this giant fish for a few minutes. Hand in hand with the guide (yes, children where alone, chasing the mastodontic thing, and I needed a nanny… shame to me!), but I did it. Believe me, it was a huge challenge for me.
I even have photographic proof (photo taken by my husband, I could hardly hold myself, not certainly a camera!)...
So after all these emotions… hunger grew, exponentially.
Our captain had already told us there was going to be a surprise.
BOAT-MADE CEVICHE was the surprise!
He stopped at a tiny little harbor to buy the freshest fish I’ve ever seen, cleaned it and set up an extemporary kitchen.
While my husband and the other guests were hunting for local fauna…
…I stood on the boat, not wanting to miss the cooking show.
The freshest ceviche of my life, the best ceviche of my life.
Tasty, spicy, colorful… unforgettable.
We were eating with no cutlery but tortilla chips. My nose dripping because of the hot hot chili. My legs, hands and arms totally smudgy. But my tummy, my heart and my husband… we were all so joyful, so thankful to be there.
Eating delicious food on a tiny boat, in a perfect bay, surrounded by nature, caressed by the sun, pampered by the sea breeze… I’m about to cry, I want to go back there. Right. Now.
Ok, time for memories is over. Time to cook!
This is the first ceviche recipe of the project.
The Lime Zest Ceviche
I found out that adding lime zest is one of the best ideas I’ve ever had when cooking ceviche. It gives it aroma, and a sweet flavor that contrasts the acidity in a delicious, stunning way.
Try & tell me! —Claudia | Gourmet Project
filet of gurnard (that was the white fish I found :-))
Important: always freeze the fish fillet for at least 24 hours. Defrost it before preparing your ceviche.
Dice the fish filet and place it in a bowl.
Grate the zest of the 3 limes and add it to the bowl. Keep a pinch of it for later.
Juice the limes and add to the bowl, you must completely cover the fish (add more limes if necessary).
Stir and set aside for at least a couple of hours (flesh should get totally – or almost totally- white).
Finely chop the shallot, the tomato and the cilantro leaves. Place them in a bowl and season with a teaspoon of olive oil and a pinch of salt.
Once the fish is ready, drain it lightly and mix it up with the ingredients from the second bowl. Add the zest you kept aside and serve.
Have your ceviche with tortillas, tortilla chips or taquitos!