Ceviche

INGREDIENTS

INSTRUCTIONS

1) TAHITI GARNISH -=OR
2) SIMPLE GARNISH -=OR
3) CHOOSE FROM AMONGST
NB * Many fish are suitable for the treatment, but choose for freshness.
Scallops, especially the tiny bay scallops are magnificent. The fish should
be skinned and filleted.
(May also be spelt Seviche or Cebiche) However you choose to spell the
word it should be pronounced se-veech-ee. It is one of the most delicious
ways of eating fish, and also one of the most magical since the fillets are
'cooked' not by heat, but by the acidity of the lime juice which turns them
just as opaque.
Cut the fish into neat strips or pieces, or, if using large scallops,
slice them across into 2 or 3 discs each. Put them in a refrigerator box,
fitting closely. Remove the fine green peel of the limes with a zester or
swivel bladed peeler and keep for a final decoration. Squeeze the limes.
Sprinkle the fish with salt, tuck in the bay leaves, put the chilli or
chilli flakes on top with the onion. Pour over the lime juice. Cover and
leave in the refrigerator until the fish is completely opaque, turning it
once. This can be as little as 2 hours or as much as 5, depending on the
thickness of the pieces.
The seviche can now be arranged as simply or as grandly as the occasion
demands, once the fish is drained.
1). Since the dish has polynesian origins, try the tahiti style of
covering it with coconut milk, mixed with finely chopped garlic and chopped
spring onions.
2). Arrange it with some greenery, tomato and purple onion rings, with a
few olives. since a bitter contrast is a good idea, use curly endive, or
mix rocket in with other sweeter greenery, or scatter the whole thing with
chopped green coriander (cilantro) leaves. Instead of olives, try sliced
canned jalapeno chillis or some strips of roasted skinned sweet pepper.
3)., Arrange more formally on a large dish with contrasting soft and
crisp vegetables; avocados dressed with an olive oil and lime juice
vinaigrette (those tiny avocados you sometimes see are ideal); slices of
different colour sweet peppers whether raw or roasted and skinned;
different coloured sweetcorn, either the very small ones, or larger ones
cooked and sliced across; celery or fennel; sweet potato, cooked and
sliced; hard boiled egg, a few slices of ornage; sliced jalapeno chillies
or scraps of hotter chillis.
Do not use ALL these things at once, or the fish will be overwhelmed.
Recipe "Jane Grigson's Fish Book" U/l to NCE by Burt Ford 5/98
Posted to MM-Recipes Digest  by "Rfm" <Robert-Miles@usa.net> on Sep 28, 98

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