Seafood Recipe Quick and Healthy : A Fresh, Delicious Ceviche

Insight Online News

Ready in 15 minutes, this dish of shrimp and firm white fish brightened with mango and chiles ‘cooks’ in a marinade of lime juice, olive oil and salt. Scoop it up with a crisp corn tostada or tortilla chips.

AN EXPERIENCED CHEF and entrepreneur in her native Mexico before moving to the U.S., Cristina Martinez has gained a devoted following, locally and nationally, with her Philadelphia restaurants South Philly Barbacoa, Casa México and the People’s Kitchen. The Netflix series “Chef’s Table” brought her to an even wider audience. “This is always who she’s been,” said her husband and business partner, Benjamin Miller. “She’s a boss.”

Yet Ms. Martinez insisted she learns as much from her staff as she teaches them. Creating this recipe, for example—her first Slow Food Fast contribution—she received valuable guidance from a chef on her team who hails from Peru, where ceviche is a beloved dish. The base of shrimp and white fish, dotted with cilantro, mango, tomato, jalapeño, cucumber and onion, “cooks” in a marinade of salt, lime juice and olive oil that firms up the fish as it flavors it. A garnish of sliced avocado adds just the right, rich counterpoint. Use a crisp corn tostada—or tortilla chips, if you prefer—to scoop up bites of the bright, refreshing ceviche.

Combined with the other ingredients, the fish will cure within minutes. Overcooking, in this case, will happen if the fish rests in the lime juice and salt for too long. “It’s best to consume this in about 20 minutes,” the chef said. She also advised that in a recipe so simple, you need to use the best, freshest seafood you can find that’s within your budget. The recipe works with lean white fish such as bass or haddock, scallops or even squid. Dress the ceviche like a salad, mixing, tasting and adjusting as needed. “There’s no one way,” Ms. Martinez said of the balance of flavors. “It’s up to each person.”

—Kitty Greenwald is a chef, food writer and the co-author of ‘Slow Fires’ (Clarkson Potter)

½ pound rock shrimp or other fresh shrimp, peeled, deveined and cut into bite-size pieces
½ pound of fresh white fish such as bass or haddock, squid or scallops, cut into bite-size pieces
1 medium tomato, minced
1 small yellow onion, minced
1 mango, preferably Haitian, minced
⅓ cup minced fresh cilantro
1½ jalapeños, stemmed, seeded and minced
1 Persian cucumber, minced
Kosher salt
Juice of 2 limes, plus more as needed
¼ cup olive oil, plus more to season
2 ripe avocados, sliced lengthwise into crescents
Corn tostadas or tortilla chips, for serving

In a medium bowl, combine shrimp, fish, tomatoes, onions, mangoes, cilantro, jalapeños and cucumbers, and mix thoroughly. Stir in a pinch of salt, lime juice and oil. Let sit until fish turns opaque, 5-10 minutes. Taste and season with more salt, lime juice and/or oil as needed.

Garnish ceviche with sliced avocados. Serve immediately with corn tostadas or tortilla chips alongside.

Leave a Reply

Your email address will not be published.