When the weather gets warm, nothing quite beats a cool and refreshing ceviche. In this recipe, cubed fresh sushi-grade tuna is tossed with lime zest and juice to gently “cook” a portion of the fish (the beauty of tuna — especially sushi-grade — is that it is so good eaten raw). Finely chopped jalapeños give the mixture a kick, while cubed avocado offers a creaminess that cools the heat of the pepper.
For a dinner party, serve the ceviche in a martini glass for a decorative look. At cocktails, fry up wonton or plantain cups and add a tablespoon of ceviche on top. Dining à deux? Ceviche atop a bed of greens, coupled with a warm flatbread or toasted crostini, is a light and healthy meal that is great for those nights when it’s too hot to cook.
The perfect summer starter or side, this easy-to-make ceviche is ideal for large groups trying to beat the heat. Goes great with tortilla chips.
Try some of these ceviche recipes before the summer ends.
Salmon is one of the healthiest fish to eat but isn't my favorite by far, except as sushi, smoked or cured. But I've found that its meatiness lends itself well to ceviche, which is actually really simple and quick to prepare. The dish is light enough for a hot day but the citrus and ginger are also nice and bright on the palate in the depths of winter.
Click here to see Recipe SWAT Team: Salmon 8 Ways.
Ceviche is a South American seafood dish that uses citrus or vinegar, in this case lime juice, to “cook” the seafood. Throw in a little tequila to add some sweet flavors to this fresh and healthy shrimp dish.
Hotategai. That's what scallop sashimi is in Japanese. I've always thought that raw scallop was ever so slightly sweet. Delicious, but perhaps in need of a bit of balance. So I created this dish in the hope of bringing that balance to lovely sweet scallop. Meyer lemons provide acidity with just enough sweetness to keep the scallops from taking on too much zing. This is a great appetizer to serve when you have quality scallops.
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Click here to see 5 Sublime Scallop Recipes.
Summer is winding down, and for most of us that means using up our saved vacation days and heading to the beach for the week. Eating at the beach might not seem ideal, but it can be a great destination for a picnic, so long as you know how to do it correctly.
The first thing to remember is to protect your food from the outdoor elements. You never want the sand, wind, or heat to ruin your picnic, so be sure to wrap all of your items in plastic wrap or foil. Liquid dishes such as cold or room-temperature soup are great to bring to the beach because you can keep them in a thermos and they’ll hold up. If you’re getting fancy and want to keep your presentation skills in check, pack sauces or condiments in mini squeeze bottles for easy and safe plating. Kebabs, requiring no silverware, are another great dish to serve at the beach. Wait to assemble them until you get there, though, and be sure to pre-cut all items so it is simple to assemble while on the beach. When you’re ready to sit down into the sand and eat, lay out a fresh towel that’s sand-free and place weights along the corners to keep it weighed down.
If you really want to impress your beach buds, my shrimp ceviche is the perfect beach-weather dish that will hold up well in a chilled cooler.
Ceviche is simply bite-sized pieces of super fresh fish fillets marinated in freshly squeezed citrus juice until the fish gets firmer and more opaque, just like if it had been cooked using heat. Simply combine all the ingredients and let them marinate until the fish is “cooked” to your liking.
Chef Tiffany Derry prepared what she calls more of an “Asian-style sashimi” than a typical mahi-mahi ceviche at the kick-off dinner for the 2011 St. Croix Food & Wine Experience. Bright and refreshing with a hint of heat, this dish was served with a dry rosé and makes for a perfect first course.
The refreshing, cooling effect of cucumber is pretty much blown right out of the water with some serious firepower from none other than dried Thai bird's-eye chile peppers (also known as just Thai chile peppers, to avoid confusion). So, if you like to sweat while noshing on some tortilla chips, this is the ticket.
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Click here to see 6 Cool and Creative Ways to Use Cucumber.
The flavors of a classic Bloody Mary cocktail pair well with shrimp. Anthony Lamas, executive chef and owner of Seviche Restaurant in Louisville, Kentucky, shares his brilliant spicy tomato shrimp ceviche recipe here.
Click here to watch chef Anthony Lamas make the recipe.