Wednesday, July 29, 2009

Ceviche


I find it hard to believe that after 2 years of writing this blog I haven't posted a thing about ceviche, my all time favorite dish to make and eat!

Ceviche is a form of citrus-marinated seafood, popular in Latin American countries. Both finfish and shellfish are used; finfish is typically used raw while shellfish is typically cooked before marinating.

There are so many variations and there is debate as to how it got its name
One hypothesis suggests that ceviche got its name from the Quechua word "siwichi." Another hypothesis suggests that the name is a cognate of the Spanish word "escabeche" (marinade), derived from the Arabic term "sikbaj." Yet another hypothesis suggests that its name comes from the word Cebo, the name given to the corvina fish.

Wherever it came from its by far the best single dish on the planet.

Yesterday we made two ceviches using the "scrap" (nothing is really scrap in our kitchen) but we take the cheeks, head meat, collar meat, belly and the little pieces of meat that is left between the bones of the fish when we fabricate portions out of it.

1. Black Ceviche (Nantucket Striper/Squid Ink/Roasted Jalapeno/Celery/Garlic/Shallot)
2. Tuna Ceviche (Yellow Fin/Shoyu/Ginger/Garlic/Red Onion/Black & White Sesame)

Both were marinated using an equal mix of lemon & lime juice, 3% granulated sugar and salt & pepper to taste.

Marination time varies. I enjoy ala minute mix & serve still preserving the raw texture. But as long as the fish doesn't begin to break down (trust me you can tell) I think anything up to but no more than 24 hours is fine. It really depends on what YOU like.

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