Ole Ceviche!

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red-ceviche

A NEW Mexican eatery at Avenue K called Fresca: Mexican Kitchen and Bar opened its doors last Friday in conjunction with celebrating 40 years of friendship between Malaysia and Mexico.

To introduce the authentic flavours of Mexico to locals, the Mexican embassy flew in celebrated chef Jorge Carlos Gonzalez from the Oaxaca, (pronounced: Wahaka) from the south western part of Mexico.

Chef Jorge demonstrated how to make two types of ceviche (pronounced [se.ƒÀit.e]) — White and Red Ceviche — in less than eight minutes.

Below is a quick step-by-step-how-to. The recipe is simple and easy and one that is loaded with proteins and antioxidants.

According to Chef Jorge, the fillets should either be frozen or blanched before making the dish. For the freezing method, the fillets should be in the freezer for about three to four hours before cooking. Then, thaw the fillets before making the ceviche.

Alternatively, the fillet can be blanched in boiling hot water for about 10 seconds and immediately placed in a bowl with ice cubes to stop the cooking process. Both methods retain the nutrients of the fish for your healthy consumption.

For the Red Ceviche, the additional step is to simply add chillies. Chef Jorge used guajillo chiles that are native to Mexico.

However, red bell peppers or any other chilli that is available at your convenience can be used as a substitute. Just make a paste and add it in the mixture in Step 3.

The level of spiciness of the dish is entirely up to the individual. On a side note, both dishes taste better with lime

WHITE CEVICHE

Ingredients:

  • Skinless fish fillets cut to bite size (any white fish of your liking — sea bass, dory, red snapper)
  • Lime
  • Tomatoes (seeded), onions, and coriander that are chopped
  • Avocado to be halved, seeded, peeled and coarsely chopped
  • Salt
  • Optional: Cilantro for garnish

Method:

  1. Rinse the (blanched) fillets and pat dry with paper towel.
  2. Cut fillets into bite size and place in a clean and dry bowl — the recommended size is quarter inch.
  3. In another bowl, juice some lime to the same ratio of the amount of cubed fish. Add in chopped tomatoes, onions, coriander and salt to taste. Stir gently.
  4. Gently add in the cubed fish and bathe it with the mixture.
  5. Cover and chill for about 4/5 hours. Stir occasionally.
  6. When ready to serve, drain the fish and plate it.
  7. Add the chopped avocadoes and cilantro.
  8. Enjoy!

 

This article first appeared in The Edge Financial Daily, on November 25, 2014.