15 jun 08
Seviche (or ceviche)
For what seems like forever I’ve wanted to make Rick Bayless’s recipe for seviche, and I finally got to on Saturday night. Seviche is an appetizer of raw fish pickled in citrus juice. My buddy Rick uses limes and mixes the fish with avocado and a salsa of tomatoes, white onion, cilantro and serrano peppers. Add salt, olive oil and/or a little sugar to taste.
We decided to go with tuna. This was some good tuna.
We bought a reamer to turn the limes into fresh lime juice. I’m sure we’ll be using it a lot.
So, seviche actually turned out quite different than I was thinking, because I assumed the fish would come out a lot more raw and taste as such. In actuality, the fish looked and tasted cooked (rare, on some of the larger pieces) and was mostly just limey.
You could serve this in a bowl with chips like salsa, in tacos or on chips for tostadas like we did.
Yum! If I ever throw a party and invite you, this is what you’ll be eating.
Erin
Looks delicious! Great step-by-step images too. I adore tuna and I can’t wait to try this myself.
16 jun 2008 • 7:16 a.m.
Kelvin
Silly, you’re cooking the tuna. That’s why it tastes cooked! ;-) The acid in the lime juice denatures (untangles/breaks down) the protein matrix that comprises the muscle mass of your lovely and delicious looking tuna, thus making it relatvely easier to chew and digest, while at the same time providing a different flavor profile.
Science! It’s what tastes awesome.
Was the tuna expensive? I saw a sign driving past whole foods today that had Yellowfin at around 15.99 a pound. That’s probably out of my normal price range for tasty dead animal protein.
17 jun 2008 • 2:45 p.m.