As my co-blogger, Lindsey observes in her latest post, it’s been quite a week at the Olympic Games in #Rio2016, with world records falling like ninepins and @TeamUSA and @TeamGB leading the Gold Medal Stakes, as at the time I write this post
In the middle of all this sporting excitement, I returned from my family’s annual summer vacation on beautiful Cape Cod, Massachusetts to a stormy, hot and steamy Westchester County, NY
With the Olympics taking place in the southern half of the American continent, fish on my mind, from taking my kids to see the catch being landed on the Cape and looking for a light summer dish to cut through the NY humidity, I made what I believe is one of the greatest summer fish dishes to come out of Central and Southern America, Ceviche
Most countries, from Mexico down, have their own national version using different fish and ingredients but I rather like the way the Costa Ricans make theirs. They use sea bass lots of limes and a magic ingredient, not found in the versions from neighboring countries. Ginger Ale, no less!
The Ingredients including some of Cape Cod’s finest Ginger Beer
I suspect the brew that Costa Ricans had in mind was the soda variety but I came across this fantastic slightly alcoholic natural ginger beer, home brewed by Farmer Willie on Cape Cod, with hints of lemon and other more exotic flavors which has been turned into a wicked product by a couple of college guys who went into business with the Farmer. My wife and I love the ginger stuff. So I decided, why not use it in my version of Costa Rican Ceviche? It worked a treat
Ingredients
- 1lb fresh sea bass filet, or similar meaty white fish (I used striped bass)
- Around 1 cup of fresh squeezed lime juice (about seven limes)
- 1 large red bell pepper
- 1/2 large Spanish or red onion (or other mild onion)
- A large handful of fresh cilantro / coriander
- 1/2 cup of Farmer Willie’s Ginger Beer (you can use other brands, alcoholic or non alcoholic – your call!)
- 1/2 cup of club soda
- salt and pepper to taste
All chopped
Method
- Chop the fish into 1/2 inch cubes
- Finely dice the red pepper and onion
- Finely chop the cilantro / coriander
- Pour all the ingredients into a large glass bowl and mix everything together seasoning with salt and peppet
- Cover the bowl with sarin wrap / cling film and place in the refrigerator for at least an hour but better for several hours or more
- Serve with sizzling hot Patacones (fried plantain)
Mixing the ingredients
I just love this slightly lime acid cooked fish with its flavors so reminiscent of the region. The taste of summer on the beach from Central to South America (and maybe even, Cape Cod MA). A perfect dish to celebrate the champions of Rio 2016 and beyond!
taste2taste 