If you can’t stand the heat…

by Jennifer Hess on August 19, 2009

in black cod,quick and easy,salads,tomatoes

Dinner: August 18, 2009

Make ceviche. And a tomato salad. Warm up some tortillas (it won’t heat up the kitchen too much, I promise), spoon a little of each into them, roll, eat, smile.

{ 14 comments… read them below or add one }

1 Jennifer August 19, 2009 at 9:02 am

This is simply a perfect plan for the heat wave we’ve been having. What type of fish did you use?

2 Jennifer Hess August 19, 2009 at 9:16 am

I used a piece of Alaskan black cod filet – one of our favorites :) I know it can be hard to find around here, though, so something like halibut or another firm white fish would be a good substitute.

3 keri August 19, 2009 at 9:52 am

I love ceviche– what a yummy summer dinner! Looks fabulous!

4 quiltcat August 19, 2009 at 10:01 am

Looks lovely! do you make your ceviche completely uncooked, just “cooked” by lime juice? Tomato salad for sure tonight, with leftover cold calabaza per your recipe…mine didn’t come out spicy enough so i’ve been stirring fresh salsa into it…yummmy!

5 Jennifer Hess August 19, 2009 at 10:44 am

Here’s what I did: I had about 1/2 lb. of the black cod after I removed the skin, and I cut it into about 1/2-inch chunks. Put it in a glass container with some minced garlic, a pinch of sea salt and covered it with lime juice (about 3 limes worth – maybe a cup?). Then I let it sit, covered, in the fridge for half an hour. I pulled it out, added some very thinly sliced onion, tossed it all together and put it back in the fridge for another 15 minutes or so.

For the tomato salad, I halved a bunch of little cherry and pear tomatoes, thinly sliced a fresh chile pepper, sliced up more onion into paper-thin slices, and tossed it with a dressing made up of a couple of tablespoons of (secret ingredient!) fish sauce, some fresh lime juice and zest, and canola oil (you can sub any other neutral-flavored oil, of course). I tossed it all and let it sit and marinate while the ceviche finished, then added some cubed cucumber and lots of fresh cilantro right at the end (I wanted the cukes to stay crisp and firm, rather than soften in the dressing). And that was it!

6 Amy August 19, 2009 at 12:31 pm

I just discovered ceviche when we were in Austin! It really is the perfect summer meal. Thanks for the “how to” – I’ve been hoping to learn.

7 Mary Coleman August 19, 2009 at 7:07 pm

Girlfriend…you make some rockin’ food!!!
This is just fabulous. I can’t wait to try it!

8 heather August 19, 2009 at 7:38 pm

one of these days i’ll work up enough courage to make and eat ceviche. yours looks more than edible :) !!

cheers,

*heather*

9 Camille August 19, 2009 at 9:48 pm

I’ve never been brave enough to try making ceviche with anything other than bay scallops but I’ll definitely try this…it looks sublime, as always! And, to tuck ceviche & tomato salad into tortillas sound delicious…perhaps with a garnish of jalapeno studded guac? Now, what would Mike suggest as the perfect libation to compliment these flavours?

10 Jan August 20, 2009 at 1:51 am

Hi
I’ve popped over from Sean’s blog (Simple Elegant Delicious) and he’s right – you have a fantastic blog! I’m off to read more. Love this recipe by the way.

11 Deb August 20, 2009 at 9:55 am

It sure looks delicious!!!

12 Tiffany August 20, 2009 at 2:14 pm

Yum! I’m going to have to try this.

13 alicia August 22, 2009 at 11:23 am

Thanks for the inspiration! Your ceviche reminded me of the first time I had ceviche in South America. So, I had to make some. If you like, check it out on my new blog (also inspired by lastnightsdinner.net).

14 wes August 23, 2009 at 7:57 pm

mmmm…ceviche. Looks really delicious paired with the tomato salad. Perfect for a summer evening.

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