Recipe: Ceviche de A Thought For Food
Over the past month, Eric and I have been getting fish every Monday from a Community Supported Fishery. We joined this program because we were finding that much of the seafood we were buying in the store was being imported from all over the country (sometimes from all over the world) and we were getting frustrated that we weren’t able to find more local seafood. (Which is strange… we’re in New England for crying out loud!)
The CSF is very similar to a CSA (Community Supported Agriculture) program in that you are giving the money directly to those doing the fishing. It also means that we are getting incredibly fresh, sustainably caught fish.
The CSF that we are a part of, Cape Ann Fresh Catch
, has three different options for their program. One is to get fillets every week. The second is to get whole fish (head and all). The third option, which is what we went with, is to alternate: one week whole, the next fillets. The fish tends to be cod or haddock and they range from being 6-8 lbs. Not bad for $22 a week, right?
For our most recent CSF pickup, we received hake. I’ll spare you pictures of this thing (it’s ugly), but if you want to see for yourself, you can Google it. So, with a big ugly fish in our possession, I decided to make my first attempt at filleting. The results were mostly positive, but there were huge chunks of meat that I missed. Eric came home and helped me remove these pieces and we decided to bag them up and save them for another night.
The larger fillets made a lovely meal that evening and as we ate, I thought about what I’d do with the rest of the hake. Recently, Eric has been asking me to make ceviche for him (he makes a lot of requests like this… and I’m stuck with him, so I kind of have to oblige him). I had the fish to do it, so why not make the man happy?
Ceviche comes in many forms, but it is basically fish (and other seafood) that is cured in citrus. Commonly, it is done with lime juice, but grapefruit and lemon can be used as well. It needs to sit for at least six hours, but depending on the size of the pieces of meat, it can take up to ten.
It is also rather simple to prepare (when you’re not doing the filleting yourself) and there are a number of variations that can be made to the recipe. Eric has an aversion to cilantro, which is a key ingredient in most ceviche recipes (I know, I know… there are lots of people out there with this same disdain for it), so I promised not to include it in the dish. Instead, I chopped up some fresh parsley and mint and it worked wonderfully.
It’s a great recipe for these hot summer days and it is sure to impress dinner guests.
Ceviche de A Thought For Food (serves 6)
Ingredients2 lbs. boneless skinless hake (or sole)1 tbsp Salt3/4 cup fresh lime juice1 tbsp. tequila
1 tbsp. chopped fresh parsley1 tbsp. chopped fresh mint
2 cloves garlic, mashed
1 tbsp cayenne pepper
1 small red onion, halved and cut lengthwise into thin strips3 ears of corn
Rinse the fish fillets and pat dry. Cut into chunks, roughly 1/2″ in size. Place fish in a medium bowl and season with salt. After a few minutes, add the lime juice, tequila, parsley, mint, garlic, cayenne pepper, and red onion and toss to combine. Cover tightly with plastic wrap, patting it down to cover the mixture to avoid any air from touching the fish. Put bowl in refrigerator and let sit for at least 6 hours, but no more than 12.
Before serving, boil the corn, and, using a knife, cut the kernels from cob. Add corn to ceviche and mix to incorporate.
To serve, portion even amounts in six martini glasses. Or, if you want to be more rustic, serve over lettuce leaves with boiled sweet potato and other root vegetables.