Angel’s Ceviche

Let me quickly introduce you to ceviche; we shall pretend that you’ve always known that it’s a dish of seafood with a lightly cooked texture, a texture much more delicate than that achieved by cooking with heat.

It’s a versatile seafood and citrus base to work with and the ingredients you choose need only to match the strength and the taste of the seafood. You can serve it with anything, or nothing; as an appetizer or main. I obviously love las ceviches.

For now I’ll focus on two types: one with lighter notes, and another with richer and darker tastes. This is part one of a tale of two ceviches, a Manichean ceviche-end.
I’m working on the recipe for the latter. Also, you are only entitled to an eye-roll at my word play if you can rhyme ceviche better than that.

Angel’s Ceviche:

1/4 Unripe mango or 1 peeled tamarillo, minced
1 lb skinned and boneless halibut, about 1 cm dice
1 lb scallops, mini, dry, whole.
3 shallots, minced
1 tbsp sesame oil
sesame seeds, toasted, lots
2 limes
3 lemons
salt
pepper

Served alongside sweet potato, yuca, or taro chips

Squeeze 1 lime and 2 lemons on top of your halibut and shallots and toss.
Squeeze 1 lime and 1 lemon onto the scallops and toss separately. Let them both steep for at least 3 hours refrigerated and let the citric acid ‘cook’ the flesh Have some saki or yummy yummy tequila and complain about people who don’t like tequila and abandon you for your birthday.

Not more than 10 minutes before serving, combine the two into one bowl and add your sesame oil and about 1 tbsp of sesame seeds. Salt and pepper to taste.

To serve:
If using tamarillo: for every tablespoon of ceviche add one 1/4 tsp of tamarillo; do not mix but let rest for at least 3 minutes before serving. Tamarillo skin and seeds are very very bitter. Make sure you don’t add any.
If using mango: take one tablespoon of mango and place on or in your serving contraption and top with ceviche. Top with crunchy toasted sesame seeds. Yum.

*Consuming seafood; or meat; or eggs; or dairy; or air that has been undercooked, under-managed, under-processed, and under-packaged may result in several tropical, obscure, and/or sexually transmitted diseases.

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