I’ll confess, I had never heard of Ceviche until I went to Belize to photograph a destination wedding a few years ago. We went for an all day boat cruise with Ras Creek off of Caye Caulker, Belize and had a chance to swim with the stingrays among the coral. As part of the experience, Ras dove down and caught a fresh lobster and made Lobster Ceviche on the boat for us to snack on between stops.
I was amazed. I had NO idea you could “cook” seafood with just the acidity of citrus juice! Incredible!
It doesn’t have to be lobster either. For this ceviche appetizer recipe, we used flounder fillets from PJ Stoops, which Mike picked up at Revival Market. Fresh fish is brought in on Saturday, so Mike tries to make it over there every few weeks to pick some up.
(Our Vermilion Snapper Meuniere was from PJ as well, and you can read more in the Cook’s Notes on the Meuniere on why finding good local suppliers is important.)
Mike rolled the oranges to maximize the juice he could get out of them, and then squeezed them by hand over a bowl, catching the seeds that came out.
After combining the juice of 1 orange and 2 lemons and adding the salt, Mike added the Sriracha to taste. How much you add is entirely up to you and the flavor you like. Whisk it together to prep and set it aside.
Prep the shallots, the scallions, and parsley. When Mike cuts shallots, he first cuts them horizontally through all but the end, and then vertically through all but the end, and then minces them. That way, they stay together and are easier to mince.
Add to a bowl the scallions and shallots with the flounder cut similarly sized pieces so that they will “cook” evenly.
Stir to coat well – you want the fish to be submerged if possible. Cover with plastic wrap and refrigerate at least 10-15 minutes or until fish is “cooked” (opaque white all the way through). Add the parsley after it has cooked.
Now amaze your friends with your “cooked” Ceviche appetizer, which has never touched the stove! (Ok, maybe this is only impressive to me. I clearly need to be more adventurous in my eating.)
You can serve it with tortilla chips, sweet potato chips, or something else crunchy. Delicious!
If you would like to learn more on making Ceviche or get other ideas on fish and ingredients to use, check out the inspiration for this recipe, Ruhlman’s Twenty: 20 Techniques 100 Recipes A Cook’s Manifesto.
- 1 lb. flounder fillets, skinned, cut into 1/2" by 1" or so strips
- 3 scallions, white and light green part, chopped
- 1 shallot, minced
- Juice and zest of 2 lemons
- Juice and zest of 1 orange
- Salt to taste (1-2 tsp)
- Sriracha to taste
- 2-3 Tbsp fresh parsley, chopped
- Combine juice of 2 lemons, 1 orange, salt and Sriracha in a small bowl. Whisk to stir well. Set aside.
- Combine chopped scallions (both white and light green part), minced shallot and flounder in a large bowl. Stir to combine.
- Add liquids, and stir to coat well - you want the fish to be submerged as much as possible. Cover with plastic wrap and refrigerate at least 10-15 minutes or until fish is "cooked" (opaque white all the way through).
- After the fish is cooked, add parsley for garnish.
- Serve chilled with tortilla chips, sweet potato chips, or something else crunchy.
Recipe by Michael Tremoulet; Photography by Christine Tremoulet - http://SpoonAndKnife.com