How to Cook Red Fish or Ceviche – a Recipe Reinterpreted
by Editorial Staff
I got a nice piece of salmon fillet today. Any ideas on how to cook redfish? It’s hot, and you can’t just bake it on the coals, too lazy to engage in a fire. Steaks are a good option, but more wintry … I’ll cook ceviche – I showed a recipe with a classic recipe the other day, today I offer you a somewhat unexpected option, which, nevertheless, deserves to be remembered.
Ingredients
- 300 g raw fish fillets (salmon, trout);
- 2 small cucumbers;
- 2 apricots;
- 1 chili pepper;
- about 1 cm of ginger root;
- 0.5 cups of fresh lemon juice;
- zest of 1 lemon;
- a small bunch of parsley;
- salt, ground pepper, olive oil to taste.
Directions
- The fish for ceviche should be the freshest. Of course, there is no question of fish of dubious quality three times frozen and five times frozen bought on the market. At the same time, I am aware that, for example, in my town in the central part of Ukraine, you can buy freshly caught redfish only by special order and only for a lot of money. Therefore, there is a compromise: in trusted places (best of all, specialized fish supermarkets) I buy defrosted fish, which is weighed, covered with ice, and handed to me in a tight package. It is clear that this is not fresh salmon and not just caught salmon, however, I am sure of the quality of this product, so I can cook ceviche without any fears.
- Thoroughly wash the lemons, peel off the top yellow layer with a special knife for removing the zest. In no case touch the white layer – it will be ugly bitter and will certainly bring an unpleasant aftertaste to your fish appetizer.
- Cut the lemons in half and squeeze out the juice. You can, of course, play by hand, but it is better to use the help of a special citrus juicer.
- Peel the ginger and rub it on a fine grater. It will be removed with fibers – we try to remove them so as not to spoil the delicate taste of fish ceviche.
- Mix lemon juice, zest, grated ginger.
- Finely chop the washed and dried greens, send them to a bowl in the marinade.
- Cut hot chili peppers in half lengthwise, remove seeds, and cut across into thin slices. Put in a bowl of marinade. Add ground white pepper if desired, salt. You can pour 1-2 tbsp olive oil.
- Peel the redfish, remove any bones. Cut into small cubes.
- Transfer to a bowl of marinade, mix.
- We leave the fish for 15 minutes, at this time we are engaged in the rest of the components.
- Peel the cucumber and cut it into small cubes.
- Wash apricots, remove the pit, cut into cubes of about the same size as cucumbers and fish.
- Place the serving ring on the plate on which you plan to serve ceviche. If the household does not have a serving ring, we quickly make it from an ordinary plastic bottle or can of instant coffee. As a last resort, you can put the ceviche ingredients in reverse order in a small bowl lined with cling film, but in my opinion, this is quite an extreme case.Put the apricots tightly into the ring.
- Tamp the cucumbers with the next layer. It is not worth pressing them very strongly to the bottom and walls, we do not have the task of getting vegetable porridge, however, it is necessary to put it tightly so that the finished dish does not fall apart.
- We spread the fish mass. We tamp. Pour one or two tablespoons of the marinade.
- Carefully remove the ring and serve immediately.A glass of chilled white wine, emotional company, delicious food – what else is needed to make the evening a success?
Enjoy your meal!
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