Category Archives: fish

CEVICHE and my rough life…

It was a nice little March in Kleeville.  You may (or may not) have noticed that I fell off the radar a bit last month, and with good reason.  I was very VERY busy.  I kicked off spring with a girls trip to Scottsdale,  where we were up to our usual shenanigans:

More on that trip, and my dinner HERE later.  (Insert avocado margarita teaser here…)
And THEN, there was this:
Where we did a LOT of this:
Drank MANY of these:
And ate WAY too much of this:
Of the many things that I fell in love with during our trip to Costa Rica, (cafe con leche, 80 degree tide pools, some of the friendliest people on earth, to name a few) their delicious ceviche definitely made it to the top of my list.  I…can’t….stop….thinking about it.  We’ve made it since returning home, but because our citrus fruit is slightly different, it’s not quite the same.  Or…maybe it’s the sideways rain and 40 degree temperatures that throw me off.   Anywho, here is my latest attempt at recreating Lola’s fabulous ceviche.
Helpful Hints:
  • Choose a mild white fish such as: mahi mahi (dorado), dover sole, or halibut
  • Make sure the fish is uniform in its thickness:  no more than 1/3 inch thick
  • Use FRESH fish
  • Dry the fish with paper towels first
  • Do NOT cook the fish: the citrus acid will do this for you!
CEVICHE
serves 8 as an appetizer
1 lb mild white fish, cut into bite sized pieces
1/2 cup freshly squeezed lemon juice
1/2 cup freshly squeezed lime juice plus zest from one lime
1 small red bell pepper, seeded and chopped small
2  tablespoons red onion, chopped fine
1 garlic clove, crushed
1/4 teaspoon salt
2  tablespoons cilantro, minced
3/4 teaspoon sugar
freshly ground black pepper and olive oil (optional) to taste
1.  Dry the fish and cut into small, bite sized pieces.  Mix fish with citrus juices, zest, red pepper, red onion, garlic clove, and a pinch of salt.  Cover and refrigerate for at least one hour, stirring occasionally.  The fish should become firm and opaque.
2.  Mix in cilantro, sugar, more salt, pepper, and olive oil (optional) to taste.  Serve with a big pile of Juanita’s Tortilla Chips.
Hang in there, summer is right around the corner, people!  At least…that is what I keep telling myself.  PURA VIDA!
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CEDAR PLANK STEELHEAD



My husband likes to (torture) fish.  See that huge smile on his face?  That is pure joy….the kind of joy that can only be achieved by landing a giant steelhead.  He says that he does this for me.  Isn’t that sweet?!   I almost believe him.  Almost.   I will not question his intentions as I most definitely reap the benefits of his hobby.  Freshly grilled cedar plank steelhead?  Yes, please!


Truth be told, I’m not good at fishing.  I tend to get bored and feel sorry for the fish.   Most of our conversations about fishing go something like this:
ME:  “Now…what is the difference between a salmon and a steelhead?”
HUSBAND: (rolling his eyes) “A salmon spawns once and then dies.  A steelhead spawns multiple times.  Salmon has a red oily flesh.  Steelhead is less fatty and tastes ‘earthy'”.


Earthy?  Whatever.  I won’t argue.  All I know is that it tastes delicious.  Our favorite method, by far, is grilling the fish on cedar planks.  We have been recycling the remnants of our cedar fence, which tend to be much thicker than what is typically sold for grilling.  That being said, you may have to alter your heat/grilling time to suit your plank.  When preparing a beautiful piece of fish, we keep it simple:





Fish: 
::  dry the fillet with paper towels, salt and pepper, a little bit of butter (depending on how oily the flesh is)


Another favorite is:
::  dry the fillet with paper towels, salt and pepper, dijon mustard, brown sugar




Grilling: 
Soak cedar plank in salt water for 2 hours.  Preheat a medium hot grill for 15 minutes.  Place the cedar plank directly above the flame and allow to char for about 5 minutes.  Flip the plank over, charred side up.  Place the fish, skin side down, on the plank.  Close the lid and allow the fish to cook directly over the flame for 18-22 minutes, depending on thickness. (**note that it is always a good idea to keep a squirt bottle handy**)


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