Far simpler to DIY than sushi and more inspiring than a salmon fillet, ceviche is the smartest way to get your omega-3 fix this summer. Master these meals
02 FRESH IDEAS
03 CATCH OF THE DAY
A
01 RAW POWER
If you’re a bit hesitant about serving up semi-raw seafood at home, we don’t blame you. Yes, combining citrus with fish and letting it sit ‘cooks’ the protein in a way, but who wants to place that level of trust in the seafood counter at your local supermarket?
Well, happily, you don’t have to. The pandemic and resulting lockdowns saw a rise in direct-to-consumer selling, which made it far easier to get your hands on high-quality fish at home – without a significantly bigger haul of funds.
‘Some people baked sourdough during Covid, I whipped up bowls of super-fresh ceviche,’ says award-winning food writer Todd Kliman, who later honed his skills under Miami’s best ceviche chefs and compiled these recipes. ‘Their preparations are straightforward, take almost no time, yet have so much going on in terms of texture and flavour,’ says Kliman. Push the boat out.
02 SIMPLE CEVICHE
Your starting point. This is Kliman’s foundational recipe that he cobbled together and eventually perfected. Seven ingredients, minimal work, maximum flavour.
SERVES 4
250g skinless, boneless firm white fish (grouper, cod or snapper), diced
250g large, dry-packed scallops, diced
8 small potatoes, boiled, cooled and diced
¼ red onion, thinly sliced, rinsed and patted dry
1 lime, juiced
¼ orange, juiced
Olive oil, for drizzling
METHOD
Place the fish and scallops on a plate. Season lightly with salt, then toss and let sit for 5 mins to draw out moisture and tighten up the flesh. Pat dry with a paper towel. Refrigerate for 30 mins. In a large bowl, toss together the potatoes and onion. Season to taste with salt and pepper. Remove the seafood from the fridge. Add it to a medium bowl; toss with the lime and orange juices. Allow to sit for 5 mins until the seafood is slightly opaque. Add the onion and potatoes, then toss well. Drizzle with olive oil and top with flaky sea salt.
03 CEVICHE CARRETILLERO
This feast features homemade ‘leche de tigre’ (tiger’s milk), a marinade for Peruvian ceviche. It comes courtesy of executive chef Diego Oka of Miami’s La Mar by Gaston Acurio restaurant.
SERVES 8
8 limes, juiced
4 tbsp fish or seafood stock
550g skinless, boneless firm white fish, diced small
1 medium celery stalk, diced
½ red onion, minced
Small handful of coriander stems, chopped
½ scotch bonnet chilli, chopped
8 cooked
