Last week reached epic heat proportions, thus heat advisories were in full effect. My AC ran on full blast with fingers crossed that a power outage wouldn’t occur due to overwhelming demand to cool off. Rightfully so. With record high heat, no one, and I mean no one really wants to turn on their stove and/or oven. It’s anything frozen or over ice, salads and this Summertime Ceviche. Ceviche is a simple and quick recipe to make. Most of your prep time will be waiting for those citrus juices to “cook” the fish and then it’s toppings. See, pretty effortless. You can use any type of fresh fish and add traditional toppings such as cilantro, onion and avocado. For this recipe, I veered from tradition, and used watermelon radish and yellow beets. I then topped it off with tons of ginger, cilantro, more lime and pomegranate seeds. It’s a dish that’s truly a treat for the eyes.
Fresh Summer Ceviche//makes 2 servings
1-inch piece ginger, grated
1 ½ cups lime juice
Zest of 1 lime
½ lb. fresh white fish filets (sole, halibut, I used orange roughy)
Pinch of salt
1 bunch cilantro, chopped
½ cup pomegranate seeds
2 yellow beets, sliced thin
2 limes, juice and zest
2 watermelon radishes, sliced thin
1 red onion, diced
In a glass or stainless-steel bowl, combine the fish, ginger, lime juice, lime zest and salt. Ensure that there is enough juice to cover the fish. The fish should float freely. Cover and refrigerate the fish and “cook” for 3-4 hours, until the fish no longer looks raw, but opaque.
Slice the beets and watermelon radish with a mandoline (recommended) or a food processor with either the 4mm (what I have) or the 2mm. Or, if you have mad knife skills, slice thin as possible. Spread the slices of beet and radish at the bottom of your plate or bowl. Place the fish on top and garnish with pomegranate seeds, lime zest, cilantro and red onion. Squeeze fresh lime juice on top. Serve.