Ever heard of how biscuits were invented ? Well, the baker mistakenly baked some cakes twice.
This Ceviche wasn’t supposed to be pink. I accidentally put twice the amount of red onion that was intended. But this is the beauty of cooking ; it was still perfecty delicious, plus quite pretty if I do say so myself !
Ever since I came back from Yucatan, ceviches have been on my mind. I had already eaten ceviches in France, but none of them compared to what you can get in Mexico. Even this recipe is not up to their level -I need to get my hands on some Ají Limo, a pepper that is usually used in ceviches- but I wouldn’t post it if it wasn’t a close proxy !
See for yourself the colours and the beautiful simplicity of this dish : fresh raw fish ; a flavourful fishy broth, zingy and fresh from all the celery, ginger and lime ; and of course, the king cilantro ! Lots of flavour and power that will conquer your heart, even if you’re not a fish lover. The texture department is not lacking, with multiple sensations as you gulp the broth, get a moutful of soft fish, followed by the crunch of thinly sliced raw onions.
My ceviche has some mixed influences, mainly Peruvian, the home country of ceviches, but also Mexican, due to my own ceviches’ experiences. In Peru, steamed sweet potatoes are often added on the side. I chose to add cubed sweet potatoes directly onto the fish, along with some tomato, which is more of an ingredient you’d find in Mexican ceviches as they tend to include more veggies. You can skip those additions if you like, but I find them quite nice when serving ceviche as a meal and not a starter.
Pink Ceviche – Recipe
Ingredients – Pieces of advice
- Regarding fish, you can choose any of your fishmongers’ freshest, white-fleshed fish. Try to pick one that has firm flesh so that it doesn’t get mushy with the acidic marinade. Common choices are sea bass, snapper, halibut, flounder, tilapia, or even cod. You can also choose raw shrimps if you prefer !
- When it comes to the potential bitterness, here are 2 tips to avoid getting an overly sour marinade :
- When squeezing your limes, don’t press all the way until the end ! If you press it until the final drops come out, the end result will be more sour.
- Salt is your friend here ! It is important to salt both your marinade and your fish properly, as it makes the acidity seem less sharp and more palatable.
- If you don’t want your Ceviche to be spicy at all, skip the green chili pepper, or at least remove its seeds.
- I’ve also tried to let this Ceviche marinate 2 more hours, which is a more Mexican-inspired Ceviche version ; I found it really interesting too, with flavours that were more infused, and a softer fish texture. If you don’t enjoy your raw fish’s texture, which is on the firmer side, do try this version !
Off to your kitchen now !
Pink Ceviche
Description
Ceviche is a light meal that kicks ass. A tangy, spicy marinade elevates some delicate white raw fish, with crunchy onions and a few veggies for some added freshness and softness.
Ingredients
To serve
For the Ceviche broth (Leche de Tigre)
Instructions
-
Prep your ingredients
First, dice and cook your sweet potato, if using (I steam it for around 20 minutes).
Get your fish stock ready ; I simply mix stock powder with boiling water.
Then, slice 1/4 onion thinly, and set aside the other half of the onion.
Separate the cilantro stems from the leaves.
Peel the ginger and roughly cut it in chunks.
Halve your 5-cm piece of green chili pepper.
Snap your celery stalk in 3.
Add all your Ceviche broth's (called Leche de tigre) ingredients to your blender, except for salt, coconut milk and olive oil.
Blend until quite smooth. Add salt, coconut milk and olive oil, then taste and adjust the seasonings ; if it's too sour, add more salt.
Then use a strainer like I did if your want a perfectly liquidy Leche de tigre.
Put it in the freezer while you take care of the next steps (or in the fridge if you want to serve your Ceviche later).
You only add cilantro stems to the Leche de tigre so as to get that beautiful pink color ; if you don't, the red from the onion and green from the cilantro leaves will combine into a brownish murk... Still delicious, by the way ! -
Finish prepping your fish and its garnishes
Cube your raw fish, then add it to a bowl. Add salt, a few cilantro leaves, then mix. Put in in the fridge.
Meanwhile, dice your tomatoes and your sweet potatoes, if using.
Add to your fish bowl the juice of one lime and half of your leche de tigre. Mix, and let it rest 10 to 15 minutes in the fridge.
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Assemble !
Put your fish first in each serving plate. Add your remaining leche de tigre.
Add your cubed tomatoes, cubed sweet potatoes, sliced onions, and cilantro leaves.
Et voilà !! You're done !
If you have leftover Leche de tigre, make sure to freeze it for later use ! You can even double the amount on purpose to save you the time and effort next time.