CEVICHE RECIPES
Mix cocoa butter powder for all of these if they are going to be served a day later.
SHELLFISH
8 fresh in the shell bay scallops
8 fresh oysters in the shell
1 lime or lemon
1 jalapeno, seeded and minced
1/3 teaspoon sea salt
Shuck the oysters and scallops. Squeeze the lime over the meat, sprinkle with jalapeno and salt.
ANY FISH, SIMPLE AND DIRECT CEVICHE
8 ounces sliced between the thin membranes of flesh, thin
1 lime
10 leaves cilantro
1/3 teaspoon sea salt
(½ ounce extra virgin olive oil, optional for crudo style)
CORVINA AND SNAPPER
8 ounces corvina or snapper species, boneless/skinless
1 orange
1 lemon
1/3 teaspoon red aji pepper, ground (New Mexico Red Pepper)
½ teaspoon sea salt
½ ounce cilantro, leaves and stems
1 ounce olive oil, a mild one
1 tablespoon poblano pepper
1 tablespoon red bell pepper
Thin slice the fish between the grains so that you have very thin slices with no membrane or silver skin. Place between sheets of plastic wrap or butcher paper and gently tap with the back of a cleaver, or use a flat meat hammer, gentle. Mash the rest of the ingredients into a paste. Rub a small amount on each slice of fish, let set five minutes and then eat. This is good with fresh fruit or on lettuce leaves.
TILAPIA
8 ounces tilapia, cut into small cubes, very small cubes
1 tablespoon celery, minced
1 tablespoon red onion, minced
1 teaspoon jalapeno, minced
2 tablespoons cilantro, minced
1 clove garlic, minced
1 lime, juiced
1 orange, juiced
½ teaspoon sea salt
1 teaspoon granulated sugar
1 ounce sweet rice or apple cider vinegar
1 ounce corn oil
Combine ingredients and let marinade 15 minutes
WHITE MACKEREL
8 ounces white mackerel, small cubes, very small
2 lemons, juice
6 ounces pineapple, small dice/mince
6 ounces tomato, no seeds, small dice/mince
1 green bell pepper, minced
2 cloves garlic, minced
6 stalks green onion, thin sliced from root to pale green part
1 tablespoon poblano pepper, minced
½ teaspoon jalapeno, minced
½ ounce mint, leaves
½ ounce cilantro, leaves
1 teaspoon sea salt
1 ounce Worcestershire sauce
5 ounces olive oil
Combine ingredients in large bowl and refrigerate. Let chill 30 minutes before eating. Presentation on this kind of ceviche would be nice in a martini glass with shredded lettuce. Also, if you have a mandolin slicer use this to cut very thin spaghetti style zucchini and carrots. Mix them with a little olive oil and coconut juice and then toss with the ceviche, serve as a light appetizer
MAHI MAHI
8 ounces mahi mahi, almost minced
4 ounces ketchup
1 lime, juice
1 orange, juice
1 tablespoon chipotle
½ cup cilantro, chopped
1 stalk celery, minced
1 cup cucumber, peeled, seeded and minced
1 teaspoon sea salt
½ cup clam juice
1 ounce Worcestershire sauce
1 ounce olive oil
Combine ingredients and refrigerate 15 minutes. Serve with nacho chips or fried won tons. Also, something like this with the ketchup is good with fried plantains or fried sweet potatoes.
RED DRUM OR SNAPPER
8 ounces red drum or snapper chopped
3 ounces young coconut juice
2 lemons, juice
1 ounce olive oil
½ cup white onion, diced
1 cup papaya, peeled, seeded minced
5 green tomatilla, chopped, par boil and drained
1 ounce soy sauce
1 ounce cilantro, chopped
1 teaspoon coriander
1 teaspoon Guajilla pepper
1 teaspoon sea salt
Combine and eat within a few hours. Keep chilled until ready to eat. You can eat it right away.
TUNA
8 ounces sushi grade yellowfin or big eye tuna, thin sliced into strips
1 ounce ponzu vinegar
½ cup seaweed salad with sesame seeds
½ cup macadamia nuts, chopped
1/2 cup tomato, chopped
1/3 cup red onion, chopped
5 stalks green onion, chopped
1 tablespoon red chili pepper, chopped
2 ounces mushroom soy sauce
3 ounces firm tofu, chopped (one of the things for modern poke)
2 tablespoons tobiko (flying fish roe, crunchy)
Combine ingredients and eat as soon as you can. It will hold overnight, but why wait? Eat this with chilled nishiki or jasmine rice, with pita bread, over lettuces, in a tomato or avocado.
SALMON
8 ounces Chinook or sockeye salmon in season (best May to October)
2 limes, juiced
1 ounce mandarin olive oil (a mandarin orange olive oil)
Combine and set aside.
1 mango, peeled and minced
1 Asian pear, peeled and minced
1/2 each poblano and red bell pepper, minced
1 stalk celery, minced
1 ounce cilantro, chopped
½ ounce basil leaves, chopped
10 chives, minced
½ ounce fresh ginger, minced
4 ounces white peach puree or unfiltered peach juice
HALIBUT
8 ounces halibut, slice very thin, broad cuts into 10 slices
1 blood orange, juice
10 blood orange wedges, no pith or skin
1 ounce Spanish extra virgin olive oil
5 shots Cholula Sauce
1/3 teaspoon Hawaiian pink sea salt, coarse
10 leaves oregano, fresh, chopped
10 leaves mint, fresh, chopped
Lay the halibut slices under plastic wrap and gently pound so that the fibers in the meat separate just a little bit. Set the fish slices around on a plate and place an orange on each slice. Sprinkle with the juice, sauce, salt and herbs. All you need are green olives, cucumbers, peppers, artichoke hearts and you have a really impressive array of fresh foods.
TUNA SUNDRIED TOMATO
8 ounces big eye or yellowfin tuna fillet, thin sliced
1 lemon, juiced or two tablespoons juice
1 tablespoon celery, shaved thin with microplane grater
3 cloves garlic, shaved thin with microplane grater
3 tablespoons red bell pepper, shaved thin with microplane
1 teaspoon jalapeno, shaved thin with microplane
1 tablespoon sundried tomato, thin sliced softened in hot water
10 leaves oregano, sliced
5 leaves basil, sliced
5 leaves mint, sliced
1/3 teaspoon sea salt
1 ounce Spanish or Tuscan olive oil
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