Ceviche [suh-vee-chey], a delicacy originating from Latin America, is otherwise known as that strange item your foodie friend ordered during spring break in Miami. Ceviche is made through a process known as acidulation, which involves marinating seafood in an acid such as lemon or lime juice. The acid from the citrus juice mechanically tenderizes the fish and cooks it in a way that makes it safe to consume.
Any kind of sushi-grade seafood can be used – from shrimp to scallops, yellowtail to tuna. Ceviche consists of more than just fish crudo – spices, fruits and vegetables are mixed in to create a vibrant combination of flavors and textures. If executed properly, ceviche makes for the perfect bite all foodies lust after – umami, acidic, salty, bitter and sweet all hit the palate at once. Ceviche is clearly a versatile and flavorful dish, so why not add it to your culinary arsenal?
When making ceviche at home, it is important to know where your seafood comes from. Look for sustainably caught seafood and it absolutely must be sushi-grade, otherwise, go fish. Here is a simple shrimp version to try in your own kitchen – feel free to substitute in your favorite ingredients from mango to mint.
Prep Time: 20 minutes
Cook Time: 1 minute
Total Time: 21 minutes
1 1/2 cups shrimp
1/4 cup lime juice
1/2 cup coconut water
1 1/2 tablespoon soy sauce
1/4 cup cilantro
1 teaspoon Sriracha (if you can take the heat)
1. Defrost, peel and de-vein shrimp if necessary.
2. Boil water, add shrimp, and cook for 1 minute.
3. Peel and thinly slice orange.
4. Combine coconut water, lime juice, soy sauce and Sriracha if desired.
5. Add in the shrimp, orange and cilantro – this mixture can marinade over night.
6. Because shrimp is already cooked, it does not need to be fully acidulated, simply strain off excess liquid when you are ready to serve.
7. Dice and add in avocados.
8. Serve in a martini glass because ceviche is sexy.
Looking to try Ceviche in Ithaca? Here’s where:
Establishment, a student-run restaurant at the Cornell School of Hotel Administration will be offering a ceviche special on Wednesday, March 5 Reserve here: http://www.opentable.com/esttablishment
Agava runs a ceviche of the day special. Check it out here: http://www.agavarestaurant.com/
Tokyo Hibachi serves up a Japanese influenced ceviche at the sushi bar. Get take out or order from here: http://www.tokyoithaca.com/catalog.aspx?cid=1