La Mar’s Ceviche Nikkei Recipe
Though ceviche has been prepared in Peru since the time of the Incas, the use of limes was introduced by the Spanish. And the acid in the lime juice “cooks” the fish in addition to providing a tangy flavor. At upscale Embarcadero seafood restaurant, La Mar, add their touch to the ceviche through their profound appreciation for fresh seafood and by using ingredients like ginger. Enjoy!
- 1 lb. halibut, cut into bite sized cubes
- salt to taste
- 2 teaspoons ginger, grated
- 1/4 cup celery, diced
- 1 small red fresno pepper, diced
- 1 small habanero pepper, diced
- 1/2 red onion, julienned
- juice from 10-12 limes
- cilantro for garnish, chopped
There are many different ceviche variations, but the key is fresh ingredients and 4 simple steps: preparation, seasoning, cooking, and garnishing.
- Preparation: Wash and cut the fish into small bite size pieces. Grate the ginger and dice the celery. Slice the hot peppers in half, wash, and remove veins and seeds before dicing. Julienne the red onion and wash three times with warm running water. Chop the cilantro. Cut the limes and squeeze the juice into a mason jar.
- Seasoning: Place the fish pieces in a glass bowl, season with salt and add the ginger, celery, hot peppers and onion. Mix and toss using a spoon.
- Cooking: Slowly pour the lime juice over the fish, a little at a time, while tossing using a spoon. Toss for a few minutes until fish becomes white and opaque.
- Garnishing: Add the cilantro, and toss using a spoon.
- Serve immediately.
Pair this wonderful dish with:
Red: Corfu by Georgós