I have often had friends and the like lament about the fact that they don’t know how to cook or they don’t like to cook.  And having a meal of many components can present the challenge of timing.  It’s hard to teach this skill to anyone because it really is born from mistakes, miscalculations, and recipe failures.  I have had my fair share of meals that didn’t come out like the fantasy that played on a continuous loop in my head.  And, I can recall more than a few times that halfway through eating, I realize I had completely forgotten to make a dish on my list.  Adding to all this planning and preparation is the pressure to not be running around like a crazy person while your guests are drinking wine and cautiously asking you if they can lend a hand.  I add additional pressure on to myself because I live by the rule that, other than a few last minute touches, I want to be socializing with my guests, not banging pots and pans in the kitchen while mutter profanities.  So, I often design meals around something that can easily be prepared (and is actually better) in advance.  Ceviche meets this need.  I can prepare it in advance and having it chilling in the refrigerator.  This allows me to focus on side dishes.  And more importantly, I have time to prepare a pitcher of Palomas!

And here’s some guidance regarding ceviche.

Make sure that you are purchasing your fish from a reputable source that moves fish consistently.  Since this is, in essence eaten raw, the quality and freshness of the fish should not be compromised.  Oddly enough, you don’t want your ceviche to taste too…fishy.

I also prefer to purchase wild fish whenever I have the option.  I can only suggest, that when an opportunity presents itself, try to do a comparison between farm raised and wild fish.  This is the best way I know to illustrate the difference between the two.

When purchasing your fish, have the fish monger/butcher remove the bloodline, any skin, and the bones.  Explain to them what you are using the fish for.  If you are purchasing from the right place, they will know what to do. I am fortunate to have Sunh Fish in Sacramento to meet all my seafood needs.

Prepare your ceviche in a glass bowl.  This allows you a better view to ensure that all your fish is getting ample exposure to the lime juice and curing properly.

You can prepare the ceviche a couple of hours prior to serving. However, please keep it cold.  Remove from refrigeration when you are ready to serve.

Ceviche

• 1 pound of wild white fish, less on the oily side (ono, snapper or halibut when in season)  cut into 1/3 inch dice
• The juice of 1-2 limes
• 1/3 cup of finely minced red onion
• 2-3 teaspoons of finely minced jalapenos (seeds and vein removed)
• 2-3 teaspoons of finely minced chives
• A handful of roughly chopped cilantro.
• 1-2 whole avocado cut into ½ inch cubes
• 2-3 tablespoons of good quality extra virgin olive oil
• Freshly ground salt and pepper.

Combine the fish, lime juice and onion together in a glass bowl.  Fold to combine well and ensure that the lime juice is equally distributed.  I use a rubber spatula to avoid bruising the fish.  Allow this to sit for 15 minutes.

Fold in the jalapenos, chives, cilantro, and avocado.  Drizzle with olive oil.  Salt and pepper to taste.

Serve with crackers, chips or fill mini taco shells with the ceviche.