False Spring Ceviche
I am definitely enjoying the above freezing temperatures in Buffalo during February. Not only is it above freezing, temperatures are projected to reach the 70's in parts of WNY tomorrow (February 20th) one month before Spring is due to arrive. This unseasonably warm weather gives me the perfect excuse to share my ceviche recipe with everyone! I am not going to overlook the fact that warmer temperatures earlier than usual can have detrimental effects on plants (and our planet), but I will not get into detail about that now. You can read more on that here. I want to take the warm weather as an opportunity to enjoy a dish that is common in coastal towns in Latin America and the Caribbean, even though I'm in Buffalo, NY.
When life hands you lemons, make Ceviche!
What you need:
½ lb sea bass
½ lb scallops (I like using nice large diver scallops, U-10)
½ cup lime
1/3 cup lemons
¼ cup orange juice
½ large red onion
1 small cucumber
1/3 cup fresh cilantro chopped
1 cup grape tomatoes chopped
1 small avocado
Anyone else get so excited when you twist an Avocado open to find perfection?
What you need to do:
1. Using a very sharp knife (because that makes life easier) cut the sea bass and scallops into 1/4 -1/2 inch cubes. Place the cubes into a glass bowl, or the serving bowl.
2. Juice your citrus fruits, and pour it right over your cubed seafood.
3. Chop the red onion and jalepeño, mix it into the citrus and seafood. Make sure the seafood is completely covered in citrus. If it is not fully covered, it will not cook evenly, so juice an extra lemon and lime and make sure it is covered.
4. Cover the mixture and place it in the refrigerator to cook for two hours. Yes, cook it in the fridge! While the Ceviche is cooking you can make you accompaniments!
5. 30 minutes before it is done cooking, mix in chopped tomatoes, cilantro, avocado and cucumber. This will keep the colors beautiful and bright.
6. You can enjoy the Ceviche with tortilla chips, or cucumber slices.
7. Invite over your friends!
I hope you enjoy this Ceviche recipe as much as I do! It is not only delicious, it is full of Vitamin C, essential fatty acids, protein and provides a dose of phytochemicals! It is speculated that sulfur compounds in the onion increase the bio-availability of lycopene in tomatoes, making them a perfect pairing. Other phytochemicals you will get from this dish include anthocyanins and quercetin.
Enjoy the false spring, and the Ceviche!