Ceviche for New Year’s Eve

I made this ceviche for New Years Eve last year and everyone loved it so much I made it again this year for Christmas eve. I thought I would re-post how I make it because I’m always asked for the recipe and it’s really a pretty simple thing to put together. The most important thing when making it is to use fish that is very fresh, not frozen fish. There are many versions of how to make it – here are a couple of ways. Really use your imagination and whatever flavours you have on hand.

Last year I used tilapia fillets and this year I used Spanish mackerel that was excellent, even better than the tilapia. I also did scallops and seasoned the two fish differently.

Cut the fish into thin slices and arrange on a platter in one layer – it’s fine if they are slightly overlapping.

For about 1 1/2 lbs of tilapia or Spanish mackerel I used:
1/2 finely chopped red onion

1/4 cup parsley

1 or 2 tablespoons capers

black pepper

fresh lemon juice (about one big lemon)

1/4 cup really good olive oil

a bit of salt

Sprinkle everything over the platter of fish, be generous with the lemon and olive oil, covered but not overflowing. Let the whole thing sit in the fridge for at least 15 minutes, but longer if you like. The texture and flavour changes the longer it sits but it’s good at any stage – even the next day as a left over.

For the scallops:
For about one pound of scallops

1/4 cup coriander

zest of a tangerine

juice of the tangerine mixed juice of two limes, Tabasco sauce (to taste) and a pinch of sugar

Sprinkle the zest and coriander over the fish, pour the juice mixture over and let sit for 15 minutes or as long as you like.

Don’t keep the ceviche for more than a day.

I also have a fun cookbook giveaway going on. Cook up a gourmet dish from the West Cookbook and you can be taking the cookbook home. I’ll post the pictures of the best dishes and award three cookbooks to the best submissions.

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