neanderbar ceviche

Ceviche is one of my favorite foods. Fresh fish, lime, cilantro, red onion, and pretty much anything else you think might be good. There are endless possibilities, and all of them are delicious. Normally, ceviche requires fish to marinate in the acidity of the lime juice for about an hour, but if you have really good fish, there’s really no need. And, when you don’t have the overwhelming (albeit delicious) lime flavor to contend with, you’re free to experiment with a whole host of other flavors–in this case, peaches, tomatoes, arugula, and prosciutto. You also can’t see it in the photo, but I’ve used two types of fish here: dolphin (mahi-mahi and salmon), which adds an interesting contrast both in texture and in flavor. The salmon is buttery and melts in your mouth, while the mahi has a bit more chew and fishy taste to it. Ceviche, like any dish that brings out ultra clean flavors is a balancing act, and the way you prepare it should be what best suits your palette. For me, that meant just adding a little bit of olive oil, flakey sea salt and yuzu citrus juice (lime + tangerine = yuzu, not actually, but flavorwise). That’s it! Other than the 10 minutes of prep, this was done in less than 30 seconds. Who says Paleo can’t be quick and easy?

 

ingredients:

  • 4 oz fish of choice (I used a sockeye salmon and maui-mahi), sliced into small cubes along the grain
  • handful san marzano cherry tomatoes
  • handful of ripe peach, sliced
  • 1 slice prosciutto di parma, sliced into smaller slices
  • handful baby arugula
  • 2 – 3 slivers of jalapeno or serrano pepper
  • 2 drops of soy sauce
  • 1/8 teaspoon maldon sea salt
  • pepper to taste
  • 1/2 tablespoon good olive oil
  • 1/2 tablespoon yuzu juice
  • juice of 1/4 lime

Toss all ingredients in a bowl and lit sit 30 seconds. Serve immediately.

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