Let’s talk ceviche. I have to admit, I was unsure of how it would turn out when I decided to make this for a Mexican fiesta that we were hosting. Not only had I never made it before, but I thought this would be an easy dish to screw up. Mike found this article from Food52 beforehand that really helped.
The main points they emphasize are to 1) get really fresh fish and get it the day you’re making the ceviche (I used a half pound of halibut and a half pound of walleye) 2) don’t over or under marinate the fish in lime juice and 3) try and dice your ingredients equally in size. I made this for our party and since it was such a big hit, decided to make it again the next day so I could do a shoot on it.
I loved shooting the ceviche. Everything was so bright and fresh. The pickled red onions were so vibrant, I couldn’t resist shooting them on their own too. Using some of my darker stained wood and slate emphasized the fish & colors really well. Some of the bowls left dark water stains on the slate as I’d move things around and the crumbs from the sea salt pita chips were pretty much unavoidable. I love it when those unplanned elements happen during a shoot. It’s a very real part of the story and can be really beautiful & natural.
1 pound skinless, boneless sustainable fish, cut into 1/4 inch dice
Note: I used a half pound of Halibut and a half pound of Walleye.
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 (recipe below)
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.
PICKLED RED ONIONS
1/2 cup rice vinegar
1 tablespoon sugar
1 1/2 teaspoons kosher salt
1 red onion, thinly sliced
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.
All images © Regan Baroni 2014.