Thursday, January 20, 2011

Ceviche Night

One of the many things I love about living on an island or near the ocean is the access to fresh caught fish. On Monday my friend Yessie's husband went out fishing and caught some fish so he gave me and my husband some pieces of Wahoo (my favorite fish) and Mahi Mahi.

On Tuesday night I baked the Wahoo and it was delicious and yesterday I decided to make to Mahi Mahi in Ceviche. For those that don't know what Ceviche is all about, it's basically when you marinate the fish in lemon or lime enough time so it actually gets cooked by the citrus juices, then you add a few other things.

In case you are able to get a hold to some fresh caught fish here's a wonderful recipe to try.

You can use pretty much any type of fish and sea food (shrimp, octopus and even conch). The amount of time you leave the fish on the marinate depends of how fresh the fish is (if using octopus and conch because of the harder consistence you might need to use more time), it has to be at least 20 min which is what I left mine marinating for yesterday.


Fish (any amount that you'll like), yesterday I used about 2lbs.
Limes or Lemon juice to cover the fish once cut in cubes (from 6 to 10)
1 Red Onion
2 to 3 Sweet Potatoes

First you need to clean the fish, take our all of the bones (if it's got any) and cut it into little cubes.

 The put it on a non reactive container and use enough limes to cover the entire fish pieces with the juice and cover it. I used about 6 to 8 limes and also in case you don't have limes you can use lemons too.

Leave the fish cover by the juices at least 20min or until you can see that has changed to a whiter skin color.

Cut the red onion in thin feather cuts. Then you need to also "cook" the onion in salt, so put it on a thin strainer and dump enough salt on it to cover it, with your hands stir the onion for about a minute until the salt start dissolving and the onion start releasing all of the acid and gas. Once the onion is pretty wet, then rinse with water to take the excess salt out of it, leave it in the strainer for a while to get all the water out of it.

Chop cilantro very fine.

Put the sweet potatoes to boil until soften, take them out of the pot and peel the skin off, then cut them in thick pieces to eat them with the ceviche.

Once the 20min (or however long you've left the fish marinating for) are over, mix the fish with the onions and cilantro. Add salt and hot sauce to taste, serve in small bowl and use the sweet potatoes are "chips" to eat the fish ceviche on top, enjoy!!!

Here's my end result, yummy!

BTW, yesterday was also "What's Cooking Wednesday" at This Life of Ours, so I am linking this recipe back to Trish, so go ahead, visit her blog if you'll like to find out what others are cooking, bon appetit!

Mingle 240

Have a great day!

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