Ceviche. Food of the gods, savored year-round in Latin American tropical coastal communities. This fish dish is also perfecto for summer.
Some people fear raw fish. ¡Silly rabbit!, says the chica who’s paid the dear price of reckless-but ooh-soooo-goooood eating in markets, truck stops, and beach shacks throughout the Spanish-speaking world (1 year of Flagyl, anyone?). Just remember to buy your fresh fish from a reputable store and handle with care.
Our expert guide to this savory and sweet Ceviche is Richard Sandoval, world-famous Mexican chef who has exported the complexity and flavor of his beloved homeland to far-flung destinations: Dubai, Santa Monica, Las Vegas, Virginia, New York and Mexico Cities. He rolled up his crisp, chef’s whites sleeves at his newest restaurant/tequilería/rooftop bar: El Centro, D.F. in Washington, DC. Special thanks to his staff and Lindley Thornburg from Heather Freeman Public Relations for her “set location” skills (Guys, don’t cross Lindley, just DON’T!).
Watch the video here (J.J. Abrams, your fancy cinematographic técnicas–borrowed from Spielberg–have nothing on mine, NOTHING!):
The High Heeled Kitchen – Cozumel Ceviche: The Video
The High Heeled Kitchen – Cozumel Ceviche: The Recipe
1 qt Ketchup
1 qt Tomato Juice
1 cup Pico de Gallo
1 ½ cup Orange Juice
3 tsp Buffalo Sauce
2 tsp Chipotle in Adobo
½ tsp Serrano Pepper
2 small diced Avocados
Mix all ingredients–except the diced avocados–in a large mixing bowl and whisk until consistency is smooth.
White Fish Marination
1 ½ lbs Fresh White Fish
2 cups Fresh Lime Juice
1 tbsp Salt
Dice the fish into cubes and combine with lime juice and salt. Let sit–“cook” in the acid of the lime juice–for 1 hour.
Combine marinated fish, broth, diced avocados, and salt to taste.
Serve with tortilla chips.
Experiment! Are serranos too hot? Substitute jalapeños. Speaking of hot, is your mouth on fire (Visual FLASH! Papi at Lil’ Sis’ college graduation after he mistakenly ate a teaspoon of wasabi thinking it was avocado!) just thinking of buffalo sauce AND chipotle in Adobo? Cut back, or use one or the other. Watching salt and sugar intake? Trim the salt and ketchup suggestions.