Sunday, September 6, 2015

Fresh Fish Civiche: A Tutorial

"Work is for people who don't know how to fish." - A Favorite Bumper Sticker

Step One- Catch Fish.
Step Two- Review my former post on boneless fillets and fillet your fish
Step Three- Cut fish into half inch or quarter inch cubes

Step Four- Blanch fish for two minutes in boiling water (traditionally this is not done, only the acid of the lime juice cooks the me paranoid but I always blanch my fish to be double sure).

Step Five - Drain and allow fish to cool. Then cover with fresh lime juice.

Step Six - Prepare ingredients. These include chopped tomato, onion, cilantro, and avocado. Spices include cumin powder, chili powder, salt and your favorite hot sauce (to taste).

Step Seven - Mix masa, a little salt, and water, press some fresh tortillas and fry until crispy and golden brown.

Step Eight - Drain excess lime juice from the fish, add all ingredients (except avocado) and mix thoroughly. After it is well mixed, add the avocado and lightly mix (otherwise the avocado will mash up and the ceviche will not look appetizing at all). Give it another squeeze of half a lime, add salt to taste.

Step Nine - Place equal portions of ceviche on each homemade tostada and garnish with a sprig of cilantro and dash of hot sauce.

I ate these for dinner along with a homemade foraged blackberry soda...but more on those tasty beverages later.

I promise you, this is one of the best lunches on a hot day by the beach that anyone could ask for. The ceviche is cold, tostadas are hot, and the combination is incredible!

Give it a try and leave a comment.

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Keep the old ways alive!

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