Friday, August 5, 2011

Chef Chuck's Ceviche Appetizers


Ceviche di Merluzzo
What is cod ceviche? Well, it's a raw seafood salsa, perfect for the summertime. A simple recipe made with raw cod fish, marinated in a lemon and lime juice. Ceviche is originally a Latin American dish, Spain adjusted the recipe by giving it a Mediterranean touch, adding lemons and onions. My added touch of mango gave the ceviche a special sweetness. I serve mine with toasted bread rubbed with a garlic clove, and an ice cold beer.


Cod Ceviche
1/2 pound cod
juice of 3 or 4
lemons, 3/4 cup
2 limes
3 scallions, chopped
3 garlic cloves, crushed
1 teaspoon salt
fresh ground pepper
2 tablespoons capers
1 tomato, chopped
1/2 mango, chopped
2 tablespoons fresh parsley, chopped



Wash and cut up fish into small chunks, place in a small low bowl, set aside. In a small bowl combine fresh lemon and lime juice, on a board crush garlic and salt together to form a paste. Add paste to the juice along with fresh ground pepper, and onions stir and pour over fish. Cover and marinate for at least 2 hours in refrigerator. Add capers, tomatoes, mango and parsley, stir gently and serve on toasted bread.

7 comments:

  1. Wow, looks quite awesome for the summertime! Thanks!

    ___
    call Nepal

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  2. Thank you Jimmy! Yes, very refreshing... Enjoy!

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  3. Normally, I'm not a huge fan of mango but I can certainly "feel" it adding to the essence of freshness in this dish. Bravo!

    Thanks for sharing...

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  4. Hello Louise, Exactly! Brings a mellowness... Thank you :)

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  5. Hi Jimmy! Yes, I agree this dish is great for the summer... Thank you:)

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