Ahhh! There’s not much better in life than a good ceviche, tostones right off the griddle and a cold beer.
My good friend Laura is the Hispanic Martha Stewart! She is the queen of arts and crafts, a master of decorating and DIY projects and a wizard in the kitchen.
In our family Laura is famous for her roast pork, tres leches (a wonderful desert made with 3 types of milk) and ceviche. Laura and her husband Eduardo visited me in Florida last weekend and prepared this beautiful ceviche meal.
Traditionally ceviche is made with raw fish marinated in citrus juice, mainly lime or lemon. The acid in the citrus denatures the protein causing it to become opaque and producing a firm texture (thespruceeats.com). Therefore, even though the fish is not cooked with heat, it is cooked or denatured through the acidic juices and is safe to eat.
This ceviche recipe is made with swordfish that is cooked on the stove quickly on both sides and flipped just when it changes color. This way there is no concern about if the ceviche has cooked in the acidic marinade or not because the fish is precooked.
Most fish is too flaky when cooked and will disintegrate in the acidic marinade so it is important to choose the right kind of fish for this purpose. Laura uses swordfish because of the taste and because it holds its form. One of the tricks of this recipe is to buy frozen swordfish, chop it in cubes while it’s still frozen and to cook it right away.
INGREDIENTS
2 packs frozen swordfish (4 filets)
1 tomato
1 red onion
½ bunch of cilantro
jalapeno pepper
5-6 limes
3 tbsp olive oil
1 large avocado
salt and pepper to taste
HOW TO MAKE CEVICHE
1.Chop your vegetables and place them in separate bowls
2. Chop the swordfish while it’s still frozen into bite size pieces or desired size
3. Cook the swordfish in a little bit of oil and turn over when it begins to change color.
4. Cook on the other side
5. Add 1/2 cup of water and a 1/2 tsp of salt
6. Place fish in a serving bowl and put in the refrigerator to cool
7. Juice the limes and put in a bowl. Add to fish when it’s cool.
8. There are two ways you can serve ceviche. You can mix all of the ingredients in 1 bowl of ceviche or make individual servings letting your guests put the desired amount of ingredients in their bowls.
8. Serves 4-6 people
