Cuatro Cítricos Ceviche

Presented with the challenge of a 94 degree day, in an apartment without central air, using the oven or stove yesterday was simply not an option.

This, of course, left me the not so simple task of what to make for dinner. Armed with my laptop, I took to the internet for inspiration, and a few moments later, I had a lightbulb moment: ceviche.

If you’re never tried ceviche, it’s essentially raw fish marinated in citrus juice. Made popular by South American fisherman wanting to eat their catch of the day quickly, instead of cooking the fish, they used fresh citrus juices to denature it. Denaturation occurs when an acid breaks down the proteins of the fish, giving it the taste and color of grilled fish, making it perfectly safe to eat.

For this recipe, I chose to use tilapia, but any white fish (or shellfish) will do. Most traditional recipes call for using just lemons or limes, but I had an orange and some grapefruit juice on hand, so I threw them in too.

This dish is packed with heart healthy omega 3 fatty acids from the fish, monounsaturated fat from the avocado, and of course, plenty of vitamin c to ward off scurvy, coastal friends. And, since no oil, butter or salt is used, it’s a perfect shape-friendly summer dish.

Cuatro Cítricos Ceviche

  • 1 lb. fresh fish
  • 6 limes, juiced
  • 2 lemons, juiced
  • Splash grapefruit juice
  • 1 orange, segmented
  • 1/2 medium cucumber, diced
  • 2 tomatoes, diced
  • 1/2 red onion, diced
  • 1/2 avocado, sliced
  • Optional: tortilla chips

Cut fish into 1/2 inch cubes and place in a medium-sized bowl. Add citrus juices, orange segments, cucumber, tomatoes and onion and stir. Cover with plastic wrap, making sure plastic is pressing down on top of the fish and refrigerate for 4 hours. Serve in a martini glass with avocado slices, tortilla chips, and a sprig of cilantro.


4 thoughts on “Cuatro Cítricos Ceviche

  1. Pingback: Best of 2012! | Where Brooklyn At?

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