Peruvian ceviche and fresh Mexican salsa

The meeting of cultures:

As you probably know if you have looked over my recipes, I enjoy Peruvian food. I went there several years ago and came to love the three c’s - country, culture, and cuisine. It is the same with Mexico. I have had the wonderful opportunity to travel the entire length of the Baja and spent about a month living in Mexico City where I visited the Aztec ruins, among other things. I think the two recipes below make for an exquisite light dinner or lunch. By the way, Mexico has a variety of ceviche that is quite hot. I prefer the milder Peruvian ceviche.

Ceviche, as I understand it, is originally a traditional Peruvian dish. Don’t let anyone tell you that the fish should be cooked first. The very definition of ceviche is marinated raw fish. But don’t let the raw fish scare you. The lime juice actually “cooks” the fish, killing any harmful bacteria in the process the same way heat would. I first tried ceviche while I was working in Panama but I have had it all over Central and South America.

I believe in the US we think of salsa as a hot tomato sauce used on tacos. But there are thousands of different types of salsas. I enjoy almost any. But the recipe I suggest here is so fresh and light that it goes well with the ceviche as a side salad.

Ingredients (serves 5):

Peruvian ceviche:

• 1 pound – white saltwater fish (e.g., albacore, snapper, halibut, etc. – anything found typically on a sushi menu). I prefer grouper. Cut into thin strips (about 2 inches long) or bite size cubes (do not make them too large or they will not marinate – about ½-inch cubes)
• Salt and pepper to taste
• 2 cups – lime juice or key lime juice (I prefer key lime juice partly because I live in Florida where it is available, but also because it is delicious)
• 1 – large red onion, sliced into strips not chopped
• 2 teaspoons – fresh cilantro

Mexican salsa:

• 3 – large ripe tomatoes, finely diced
• 1 (about 2 cups) – large white onion, finely diced
• 1/2 – dried arbol chili pepper, seeds removed and finely diced (add more or less depending on how hot you like it)
• 1/4 cup – fresh cilantro
• 3 tablespoon – lemon juice (you can use lime juice instead)
• Salt and pepper to taste

Preparation:

Peruvian ceviche:
Salt and pepper all sides of the fish. Mix the fish, lime juice, and onions in a glass bowl (make sure the bowl is non reactive – I recommend glass). Place in the refrigerator for at least 2 hours but not more than 3. Drain the juice and serve with cilantro on top.

Marinating grouper

Mexican salsa:
Simply mix all of the ingredients in a bowl and serve chilled.  I highly recommend you let it marinate overnight.

Enjoy!

J. Boticelli