SPRINGTIME CEVICHE

RECIPES

Let’s talk ceviche. I have to admit, I was unsure of how it would turn out when I decided to make this springtime ceviche for a party that we were hosting. Not only had I never made it before, but I thought this would be an easy dish to screw up. Thanks to three tips shared on Food52, it was a success on my first try.

Ceviche

Springtime Ceviche

Ok, so this recipe doesn’t have to necessarily be made in the spring only, but it’s a very light and refreshing appetizer and the flavors remind me of warmer weather. Food52 shared three tips to keep in mind when making ceviche of any kind.

BUY FRESH FISH

Get really fresh fish and get it the day you’re making the ceviche. For this recipe, I used a half pound of halibut and a half pound of walleye. Yum, right?

TIME THE MARINATION OF THE FISH JUST RIGHT

Citrus cooks fish. Be careful not to over or under marinate the fish in lime juice, because it will either make the fish tough or not cook it through enough.

DICE THE FISH EVENLY

Be sure to dice your ingredients equally in size. This helps make sure that each piece is “cooking” evenly in the lime juice.

Pickled Red Onions

Pickled Red Onions

Pickled red onions will bring the flavors of the ceviche to a new level of wow. This should be done ahead of time so the onions have time to sit and really soak up the rice vinegar, sugar and salt. I thinly slice the red onion and put them in a mason jar. Then, I mix the rice vinegar, sugar and salt together before pouring it into the jar with the sliced onion. Close the lid and give it a shake so the liquid evenly distributes and let it sit for at least a couple hours.

Pickled Red Onions

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For the photo shoot, I decided to have some fun with the presentation. Instead of putting the ceviche in a bowl, I used these martini glasses. Using a darker stained wood and dark slate cheese trays for the surface helped the colors stand out really nicely. The bowls are from anthropologie and aren’t available anymore, but these bowls are similar in the size I was using.

In conclusion, this recipe is EASY and is a total crowd pleaser. Use some fun glassware or bowls for the presentation and your friends will think you’re becoming a fine dining chef.

Happy Cooking!

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CEVICHE AND PICKLED RED ONIONS

Ingredients

For the Ceviche:

  • 1 pound skinless, boneless sustainable fish, cut into 1/4 inch dice
  • 1 cup freshly squeezed lime juice
  • 1/2 red onion, chopped
  • 1 jalapeño pepper, stem & seeds removed, diced
  • 1 Serrano pepper, stem & seeds removed, diced
  • 1/2 inch piece of ginger, peeled & minced
  • 1/2 bunch cilantro, chopped
  • 3 tablespoons extra virgin olive oil
  • Salt, to taste
  • Pickled red onions, to taste (see recipe)

For the Pickled Red Onions:

  • 1/2 cup rice vinegar
  • 1 tablespoon sugar
  • 1 teaspoon kosher salt
  • 1 red onion, thinly sliced

Instructions

For the Ceviche:

  1. In a large bowl, add diced fish and enough lime juice to cover.
  2. Allow to marinate for 20-25 minutes in the fridge.
  3. Drain fish, reserving 1/4 cup of lime juice.
  4. Combine fish with remaining ingredients.
  5. Add reserved lime juice and pickled red onions to taste.
  6. Stir gently to combine.
  7. Chill and serve with pita or tortilla chips.

For the Pickled Red Onions:

  1. Whisk first 3 ingredients and 1 cup of water in a small bowl until sugar and salt dissolve.
  2. Place sliced onion in a jar and pour mixture over.
  3. Drain onions before using.

Notes

I used a half pound of Halibut and a half pound of Walleye.

All images © Regan Baroni 2014.

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  2. […] 1 red onion, thinly sliced and pickled […]

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