The Ceviche Challenge

Given the challenge of 4 lemons, 4 limes, no stove, and the words, “oh, you’ll do something with them”, I decided to make a ceviche. Ideally, I like ceviche over boiled potatoes because the juice is so flavorful, but since I can’t boil potatoes, I improvised with pitas. I used a tried and true recipe adapted from Epicurious, but sort of overdid it on the aromatics (“this small onion could be 1/4 of a big onion!”), and a little short on the lime juice (“1/2 cup of juice covers the fish, it should be okay”). I turned out a fine, if not potently onion-y, ceviche in my semi-kitchenless kitchen, but I sure miss those potatoes.

Ceviche

-juice 6 limes to get 3/4 cup of juice
-cut 1/2 lb. mahi mahi into bite size chunks
-combine fish, lime juice and 3/4t oregano
-marinate for 50 minutes, stirring occasionally
-in the meantime, mince 1/4 red onion, 1 jalapeno, and 2T cilantro
-toast 2T shredded coconut
-when the fish is opaque, add the onion, jalapeno, cilantro, and coconut, and marinate for 20 minutes

A day later, the Herculean strength of the onions had mellowed making for a good pita sandwich with sliced radishes and avocado. It would have also made for a good fish taco, if I had corn tortillas and a stove.

For such an intensive juicing endeavor, I would recommend something better than a reamer. Good for a lime or two, I was hurting from tired hands and slippery fruit. An electric juicer or one of those clampy things would be so much better. I might have to get one when I hit the four lemons.

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One Response to “The Ceviche Challenge”

  1. Unconventional « The Littlest Kitchen Says:

    […] I had finished the fish in my ceviche, there was a load of aromatics left over. The well seasoned mix of onion, cilantro, lime juice, […]

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