From Dock to Dish: Dive into Delicious with Texas Ceviche
Welcome to From Dock to Dish, your monthly guide to creating simple, delicious meals using fresh, local ingredients! We believe that anyone can create restaurant-worthy dishes in their own kitchen, and we’re here to equip you with the knowledge and confidence to do just that. This month, we’re taking a refreshing dive into the world of ceviche, a vibrant dish highlighting the bounty of the sea.
Ceviche, pronounced “seh-vee-chay,” has a rich history, dating back centuries to South American indigenous cultures. The word itself is believed to come from the Quechua word “sivichi,” meaning “fresh fish.” Traditionally prepared by marinating raw fish in citrus juices, like lime, ceviche relies on the acidity to “cook” the fish, resulting in a light and flavorful dish.
Here in Texas, the Gulf Coast offers a treasure trove of perfectly suited fish and shellfish for ceviche. Popular choices include:
Fin Fish: Mahi-mahi, snapper, flounder, and yellowfin tuna are all excellent options, offering a mild and slightly sweet flavor profile.
Shellfish: Shrimp, scallops, and bay scallops are fantastic additions, adding a touch of briny sweetness to the dish.
Beyond the type of seafood, the variations in ceviche are endless. Here are a few popular styles:
Peruvian Ceviche: Often referred to as “ceviche clásico,” this version features the purest expression of the dish – raw fish “cooked” in lime juice, with aji amarillo peppers adding a touch of heat.
Ecuadorian Ceviche: This ceviche adds a creamy element with the addition of tomato or aji sauce, creating a richer taste.
Mexican Ceviche: Featuring chopped vegetables like tomatoes, onions, and cilantro, this style brings a vibrant crunch and acidity to the dish.
Now, let’s get cooking! Here’s a recipe for a classic Texas-style ceviche that showcases the flavors of the Gulf Coast.
Texas Ceviche
Ingredients:
- 1 lb fresh fish, such as mahi-mahi or snapper, cut into bite-sized cubes
- 1 cup fresh lime juice
- 1/2 cup chopped red onion
- 1/2 cup chopped green bell pepper
- 1/2 cup chopped jalapeño pepper, seeds removed (optional for extra heat)
- 1/4 cup chopped cilantro
- 1 avocado, pitted, diced
- 1/4 cup chopped fresh tomatoes
- 1 tablespoon olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/4 cup fresh lime wedges (for garnish)
- Tortilla chips (for serving)
Instructions:
- In a large bowl, combine the fish cubes and lime juice. Cover and refrigerate for at least 30 minutes, or until the flesh becomes opaque throughout.
- While the fish marinates, prepare the vegetables. In a separate bowl, combine the red onion, green pepper, jalapeño (if using), and cilantro.
- Drain the fish, discarding the lime juice. Add the marinated fish to the bowl with the vegetables.
- In a small bowl, whisk together the olive oil, salt, and pepper. Pour this dressing over the fish and vegetable mixture.
- Gently fold in the diced avocado and tomatoes, taking care not to mash the avocado.
- Cover the ceviche and refrigerate for an additional 15 minutes to allow the flavors to meld.
- To serve, spoon the ceviche onto a platter and garnish with fresh lime wedges. Enjoy with your favorite tortilla chips!
Tips:
Ensure your fish is extremely fresh and sushi-grade for safe consumption in ceviche.
The marinating time can vary depending on the thickness of your fish cubes. Aim for the flesh to become opaque but not mushy.
Feel free to adjust the amount of chili peppers to your desired spice level.
Experiment with other fresh ingredients like mango, pineapple, or jicama for a touch of sweetness and crunch.
With this recipe and newfound knowledge, you’re ready to create a taste of the Texas coast right in your own kitchen. So grab some fresh seafood, and dive into the refreshing world of ceviche!