This recipe calls for a lot of ingredients that you may not have lying around your kitchen. Although they may sound intimidating, I'm pretty sure all of you have had them before in Asian food. They are all delicious and I encourage you to buy them and try them in your own cooking. Have fun experimenting and making recipes your own.
Since I have moved to Colorado, I am slowly developing my spice rack and pantry. It's a slow process, but it's always exciting. I didn't have anything to make ceviche, so I headed down to the local Asian market. Talk about a culture shock. I could only identify about 10 of the fruits or veggies in the produce section. Every other pre-packaged food was in another language and I had no idea how to ask or locate anything. Luckily, I found everything that I needed and I learned a lot from that experience. If you've never been to as Asian market you should go, they are amazing! Even if all you need is soy sauce, go there! You will pay about half the price and the quality is most likely going to be better than what you buy in a local supermarket.
Please comment and tell me any stories you've had at your local Asian market, because I would love to hear them. :) Below is a picture of all of the ingredients that I snagged for under $30!!! Talk about a bargain!
Here's the story behind Ceviche. When I used to work at Carmela's in Lincoln, we would get gorgeous scallops in, twice a week. Occasionally, we would get a craving for ceviche, which we ate with our freshly fried tortilla chips. It. Was. Heaven. Well those days are now over and I had to make ceviche in school. Although it's not the same as eating it with my boys from the kitchen, I realized my love for it again.
What is ceviche??
Ceviche is a salsa made with raw fish. The fish is technically cured by all of the acid in it, which makes it safe to eat! This may not be a dish for everyone, but if you're wanting to try something a little out of your comfort zone, this is it! It's a light, refreshing appetizer to serve in the summer. Try using scallops or your favorite kind of fish! Ceviche can be very versitle, but it's always delicious! Let me know what you think!
Ingredients:
1 cod fillet, cut into small pieces
1/2 red onion, finely diced
1/2 zucchini, peeled and finely diced
2 mangoes, peeled and finely diced
3 limes, zested and juiced
2 tsp brown sugar
2 tsp Sriracha
5 shakes of fish sauce
1 tsp mirin
2 tsp sesame oil
1 TBSP fresh grated ginger
2 tsp cilantro
pea shoots for garnish
Directions:
1. Cut the fish and all of your veggies so they are relatively the same size. The fish can be as big as you would like it.
2. Mix together all of the other ingredients in a bowl or ziplock bag.
3. Marinate the fish for at least 2 hours and up to overnight.
4. If you marinate it overnight, the next morning it needs to be strained from the rest of the juices so it doesn't get "overcooked." This will make the fish tough and not appetizing.
5. Save the remaining juices and use them when plating. Garnish with a pea shoot.
