Ceviche (also known as seviche and cebiche) is a dish made by marinating fish and/or seafood in an acidic liquid which "denatures" the protein and "cooks" it without any heat. You can make ceviche with any firm white fleshed fish or seafood...swordfish works very well. In this version, I've veered away from the typical Latin American flavors and used a few Asian ingredients instead; use sustainably harvested swordfish, if possible.
wild swordfish steaks, rinsed, dried and cut into 1 inch cubes
cup fresh lime juice
1 large tomato, diced
1 cup cucumber, diced (I used homegrown kirby cucumber)
1 shallot, peeled and minced
1 Serrano chile pepper, minced (you could use two if you want it to be quite spicy)
1 cup chopped fresh cilantro
2 tablespoons olive oil
1 tablespoon rice vinegar
2 tablespoons Thai fish sauce
2 tablespoons brown sugar
pinch of red pepper flakes, plus more to taste
Place fish pieces and lime juice in a covered plastic or glass container in the refrigerator. Allow to marinate overnight (or for at least 8 hours), stirring several times, if necessary, to make sure all of the fish is covered.
When fish turns white/opaque, drain off and discard the marinade. Combine the fish with the tomato, cucumber, shallot, chile pepper, cilantro and olive oil in a medium bowl.
Whisk rice vinegar with fish sauce and brown sugar and pour over the fish. Add a pinch or two of red pepper flakes. Mix well and chill for 1-2 more hours before serving, garnished with a bit more red pepper flakes, if desired.
I grew up in a restaurant family (my parents owned the now closed Quilted Giraffe in NYC) and I've always loved to cook.
My interest in the connection between food and health led me to pursue a graduate degree in naturopathic medicine. I don't practice medicine anymore; I have a blog called Healthy Green Kitchen that I started in May of 2009 and I wrote a book called One Simple Change that will be published in January, 2014.
I live in upstate New York with my family and many pets.