Summer here in the South is hot and sticky, and this year has been no exception. Fresh, cool ingredients cooked without heat, flame or oven will keep your house cooler as well as provide a nice respite to the usual summer fare. This dish makes a complete light meal or it can be a starter or part of a summer pot luck.
Ceviche is a simple dish that is cooked chemically in citrus juice. It originated in Spain but is just as suited to our Carolina ingredients. For mine I use either fresh or frozen white fish (I prefer Halibut because of its light flavor and texture but; Sole, Cod or even Catfish would work), shrimp and scallops. For the vegetables I use fresh bell peppers and cilantro, and I finish the dish with fresh cucumber, tomatoes and avocado.
- Halibut filet roughly a pound
- Shrimp medium peeled and de-veined
- Bell pepper finely diced
- Cilantro 1/2 of a bunch chopped
- 1/2 medium red onion finely diced
- 1/2 medium Vidalia onion finely diced
- 2 lemons or oranges
- 5 limes
- 1/2 cup white wine
- Cucumber medium diced
- Tomato medium diced
- Avocado sliced
- Corn chips or broken tostada shells
Cut the fish shrimp and scallops into 1/2 in cubes/pieces place in a 4 qt. glass bowl or dish add pepper, onions and cilantro. Juice the citrus into the bowl, and add the white wine. Make sure all the ingredients are covered with the liquid, and if not, add more. Cover with plastic wrap and refrigerate for 2 hours or more, as this will keep for 3 days.
If you don’t want to mess with fresh citrus, you can use bottled juice. To serve, mix in cucumber, place several chips in a bowl or shallow wide glass, add ceviche top with some tomato and avocado and serve.
In addition to being delicious, with layers of bright fresh flavor, this dish is super low cal and low fat. (if you want no fat simply skip the avocado) Give it a try this week!
Glenn and Glenn