Ceviche, Ceviche!

Our General Manager, Deborah, is an amazing chef and she has shared one of her personal favourites with us. Perfect for dinner guests or a refreshing post-yoga appy!
Stuff you need:
1lb fresh (1/2 inch chunks) (I like Halibut but Sushi grade tuna is good too)
4 limes
2 lemons
1 bunch cilantro (leaves only, it is better to tear them than cut them to avoid bruising)
2 ripe avocados (1/2 inch chunks) I like them a little bigger than everything else
6 ripe roma tomatos (1/4 inch dice) remove the guts and seeds

bunch of chives (diced)
2 cloves garlic (crushed) optional
1/2 cup of red onion finely diced
8 cerrano chilis (finely diced) make sure you deseed these little firecrackers
1 can tomato paste
1 tsp vinegar
1/2 can of fanta or orange crush
1 tsp salt
1 tsp hot sauce (I use sambal olk but any good hot sauce will do)
1 baguette
1/2 lb butter
Preparation:
In one bowl. Juice 2 lemons and 2 limes. Add 1/2 tsp of sugar. Add chunks of fish. Submerge fish in juice as much as possible. Add more juice if you need to. Cover and put in refrigerator for 3-4 hours.
In another larger bowl mix together all other ingredients. Squeeze in the juice from a lime and mix together. Place in refrigerator.
Sauce:
1 can tomato paste
1 tsp vinegar
1/2 can of fanta or orange crush
1/2 tsp salt
1 tsp hot sauce (I use sambal olk but any good hot sauce will do)
Put all ingredients in a saucepan on medium heat. Stir frequently. Remove from heat when consistency desired is acheived. Let cool in refrigerator.
Crisps:
A lot of people use tortilla or totopo chips but I really like homemade crostinis. Make these right before you are ready to serve!
Slice a baguettte into 1/4 inch slices.
Melt 1/2 lb of butter (just to be safe)
Dip baguette slices into melted butter (both sides)
Place on baking Pan
Crisp in oven for about 10 minutes at 400 degrees ( I like to broil a bit a the end) Don’t burn these little guys
Ok. So now when everything is done. Stir the fish. Drain any remaining liquid. Mix with all other ingredients. Add 1/2 the juice from the remaining lime. Season with 1/2 tsp of salt. Crisp up the baguettes in the oven.
You can either serve it by mixing the sauce or sometimes I put the sauce on the side so my guests can be the judge of how much sauce they want.
I usually just throw the baguettes on the side and let people dress their own but you can assemble the ceviche on the baguette and drizzle generously with sauce if want it to look great. Top it with a leaf of cilantro!

Either way this is sure to please!


Lots of love,

Deborah

 


Thanks to Muy Bueno Cookbook for the beautiful photo!

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