I think zesting is amazing. I do it as often as I can. In dressings. In marinades. In this ceviche.
Ceviche is awesome! So long as you have really fresh fish on hand, like this locally caught Ono, you’re in for a super simple treat. Essentially, the fish cooks in the lime juice so there’s no stove lighting necessary or messy-ing of pots and pans. The fish stays as fresh and as pretty as it was (or prettier) when you were preparing it.
Here’s what I did:
- with roughly 2 lbs of ceviche, cut into medium sized chunks and reserve in a bowl
- in a separate bowl, juice 2 limes, 1 lemon and 1 orange (I used a tangelo)
- to the juice, add zest of 1 lime, 2 inches of peeled and minced ginger, a drizzle of olive oil, and a touch of salt
combine both the fish and the juice mixture together and allow to marinate in the fridge for a couple hours before serving time.
Ceviche is great served with tortilla chips, crunchy slaw and a little aioli…however I ate it up straight along with a few other tapas-y stuff.
Today this ceviche was served with other tapas style treats like Carrot Tapenade, Grilled toasts, leftover kale salad with hard boiled eggs and steamed eggplant.