Published Friday, January 22, 2021
Heirloom tomato ceviche
By Melissa Pette
Who doesn't like a spicy ceviche? This tasty fish dish is usually eaten before the main course or as a snack bar while drinking cold beer in Costa Rica. We love Fridays!
The truth is that ceviche is part of the culinary culture of Latin America. Each country has its version of the dish. For example, in Mexico, toasted corn tortillas and a lot of hot chili pepper are a must with their ceviche.
I have always heard that ceviche is originally from Peru. The dish is considered a Cultural Heritage in that country. Reading a bit about the origin of the cechive, the Ministry of Culture of Peru explains that the ceviche was originated by the Moche civilization, a native community located in the northern area of the country between the First and Second centuries.
Today, I would love to invite you to cook a different version of the ceviche, thanks to the recipe shared with us by our new friend Jorge Alonzo.
He is a Spanish chef who has worked for many years in his native Santoña, Cantabria. Now he is happily retired in Santa Ana.
Like many of us, Jorge jumped over the Atlantic pond to exchange the Spanish cold winter, for "enjoying the pleasant weather all year round, " he said.
So, today, a master chef shares his ceviche recipe with us. What a fantastic way to start the weekend!
Heirloom tomatoes ceviche
By Jorge Alonzo
From Cantabria, Spain
Living in Santa Ana.
The main ingredient is Sea Bass fish, but you can replace it with corvina, tilapia or salmon.
The ingredients for four portions are:
1/4 purple onion, cut into thin slices.
1 large celery stalk, chopped.
2 teaspoon garlic.
1/4 sweet red chili, seeded.
1 tablespoon of chopped peeled ginger.
1/2 teaspoon of sugar.
1 tablespoon of salt.
1/3 cup of chopped cilantro or microgreens.
1 pound of fillet fish, remove skin, bones, and bloodline.
1/2 cup of orange juice.
1 cup (or more) of fresh lime juice.
1 pound of mixed heirloom tomatoes, whole or cut into wedges, depending on size.
If you can't find these tomatoes, you can replace them with red miniature tomatoes. Or any red tomato cut into small squares.
First, put the chopped onion, celery, red pepper, garlic, sugar, salt, and 1/4 cup water in a blender until a smooth liquid. Transfer to a small bowl; stir in cilantro. Cover and chill for 1 hour.
Meanwhile, trim fish to create clean edges. Holding your knife at a 45 degree angle, slice into 1/4 inch-thick; try for one fluid movement per slice to avoid shredding flesh. Transfer to a plate as you go, separating layers with sheets of plastic wrap as needed. Chill until ready to serve.
Strain purée through a fine-mesh sieve into a small bowl, pressing down on solids to extract as much liquid as possible (you should have about half a cup). Stir orange juice and lime juice, adding a bit more lime juice to balance acidity if needed.
Arrange fish and tomatoes in shallow bowls; with spoon drizzle juice over ceviche. Season with salt and top with sliced onion and cilantro (or microgreens). Serve immediately. A cold beer closes the deal.
Melissa's note: I know I sound like a broken record, but I can't finish this column without thanking readers for taking their time to write and share a bit of their stories with us.
Pura Vida and Salud!
Email your comments or inquiries to Melissa Pette at email@example.com. Do you want to share your recipes with AM Costa Rica readers? Send your homemade recipes with a horizontal photo of the dish to firstname.lastname@example.org.