It is odd that my family should crave a ceviche when this Winter has been bringing in such frigid temperatures.
But there you have it. We do and I mean all of us right down to my 7 year old.
It makes a lovely light lunch and it is nice to find ways to turn it into a full meal. This, done by baking corn tortillas to a crisp in the oven for a few minutes which make the perfect ‘boats’ for these delightful morsels of fresh fish.
Speaking of fresh, don’t for one minutes think that ceviche is raw fish. Just because heat isn’t being added to food does not mean it is not being cooked. After all, cooking is a process (in meats and fish) of denurating the proteins so they unfold and then coagulate to form new structures at the molecular.
Based, on the principle of diffusion, one way to achieve this is heat but the other way to achieve is citrus – by this is changing the PH balance of the food in which the marinated. And after all, lime juice and orange juice is nothing but citric acid which performs the same role as heat and does in fact end up ‘cooking’ the fish using a chemical process instead of heat.
So, there truly is no reason for even the raw fish nay sayers to turn their back on this lovely. I am using all the standard ingredients except substituting some of the lime juice with orange juice and adding just a hint of ground chipotle peppers. For those wanting it spicier feel free to add just a little seeded, chopped up fresh jalapeno for that extra pop.
Buy the best quality fish you can possibly buy, sushi grade please and in 30 minutes you’ll have a lovely light lunch that also makes a stunning presentation.