TBO.com - TBO is Tampa Bay Online

Get Away From Hot Stove With Some Cool Cooking Ceviche

ADVERTISEMENT

Divas of Dish

The Tampa Tribune

Published: July 9, 2008

Ceviche is a South American star dripping in style - bejeweled in red chilies, flavorful herbs and pearl-white slivers of Chilean sea bass.

The dish lets summer-savvy divas beat the heat with ease. A fusion of lemon and lime juice "cooks" this low-fat creation right in the fridge. The cool cooking is a whole scientific process, but all we need to know is about our getaway from a hot stove. The citrus does the trick of firming the fish and turning it opaque without heat.

Latinos love ceviche and have created dozens of varieties in Central and South America and in Mexico. In Ecuador, diners let the dish's juices linger on the plate after they've eaten the ceviche. It's called "tiger's milk," said to be good for hangovers. And it's perfectly acceptable to lift the plate to your mouth to drink it. Or mix with vodka to make a ceviche cocktail.

If you can't find (or afford) sea bass, try pompano, red snapper or sole. Dark fish like salmon won't work.

The divas say bottoms up!

SEA AND BE SEEN SEA BASS CEVICHE

2 pounds Chilean sea bass, all bones removed

Juice of 2 large lemons

Juice of 4 to 6 limes, depending on size

1/2 red onion, thinly sliced and separated into rings

1 clove garlic, minced

1 hot red chili, seeded and cut into thin strips

1 sweet orange pepper, cut into thin strips

2 tablespoons fresh flat-leaf parsley, chopped

3 tablespoons fresh cilantro, minced

Coarse salt, freshly ground black pepper, to taste

Extra virgin olive oil, to taste

6 ripe Haas avocadoes, halved, peeled and pitted

Rinse the fish; pat dry, and slice thinly into bite-size pieces.

In a 2-quart stainless steel bowl, combine the citrus juices, onion, garlic, chili, orange pepper, parsley and cilantro.

Add the sea bass, making sure the citrus juices generously cover the fish. Season with salt and pepper.

Allow the fish to marinate, or "cook" in the fridge for at least 4 hours - until the fish no longer looks raw. Season if desired and drizzle with a bit of olive oil. Serve in avocado halves.

Makes 8 servings.

Anne-Marie Hodges and Pam Brandon can be reached at divas@culinaryconfessions.net.

Share this:

Loading Comments...

Email Print

ADVERTISEMENT