CEVICHE (SEH-VEE-CHAY) IN A BAG
If you have spent any time travelling around Latin America you will have come across this one. You don’t hear about it much in Australia. The idea of raw fish puts most people off. Because the fish is marinated in citrus juices, it is actually cooked. The idea of ceviche being akin raw fish is actually wrong. I love sushi but that’s the only time I enjoy raw fish. Ceviche even feels like it has been cooked in your mouth because the citrus juices firm up the fish.
Another thing I like about this meal is that it is one to make when I am out fishing. I prepare my ingredients in a ziplock bag and take that with me. Soon after I catch the first fish, my lunch is already on the way.
So what kind of fish? Any saltwater fish will do. Any fish with white flesh. Again, I think Bream makes for excellent ceviche.
It’s really easy to make. All you need to do is prepare these ingredients in your plastic bag…
1 tablespoon of salt
1 cup of lemon or lime juice or the juice of 8 lemons or limes
1 tablespoon of olive oil
1 finely chopped onion
1 good bunch of finely chopped cilantro
1 finely chopped chilli or jalapeno (you can add more if you like it like I do)
You will need to keep your mix cool on ice and you will need to marinate for a couple of hours depending on how much fish you have. A single 20cm fillet only takes about 2 hours but you should be careful that you don’t hurry this one. The last thing you want is under-cooked fish. The longer the better without worrying about overcooking it. I recommend a good 3 hours even more. That’s why I make this one up with my first catch of the day.
I give my bag a ruffle up every now and then to make sure all the ingredients are getting their chance to do their job. Take out your fish meat and pour as much of the sauce into your lunchbox or plate and eat this one with corn chips as if they were your spoon.
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