Ceviche with Mini San Marzano Tomatoes

Ceviche and Chips

There’s nothing quite like a refreshing bowl of fresh ceviche in the summertime. Ceviche is traditionally made with raw fish that’s been cut into bite-sized pieces and marinated in acidic citrus fruit juice to “cook”. If you’re making ceviche with fish, choose white-fleshed ocean fish, not oily fish or freshwater fish. Besides raw fish, you may also use fresh shellfish, such as shrimp and scallops. This vibrant, trendy dish is not only delicious but also light in calories, making this perfect for swimsuit season. A universally loved crowd pleaser, ceviche is incredibly easy to put together and will be a delightful hit at your outdoor parties and gatherings this summer.

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No ceviche is quite complete without the sweet and rich flavors tomatoes have to offer. For our ceviche, as well as other summer recipes, we’ll be using the world famous Mini San Marzano Tomatoes. These wonderfully petite jewels are an heirloom variety of Roma tomato and are known to be naturally sweeter and meatier than regular tomatoes. They also have less seeds, making them particularly easy to work with and popular among chefs and home cooks alike.

Ceviche with Mini San Marzano Tomatoes 

Yields: 8 Servings

Ingredients

  • 1 pound of fresh, skinless white fish such as sea bass, halibut or snapper, diced
  • 8 Mini San Marzano Tomatoes, diced
  • 1 medium red onion, diced
  • 2 Serrano Chiles, seeded and chopped
  • 1/3 cup of cilantro, finely chopped
  • A few sprigs of cilantro, for garnish
  • 2 cups of lime juice, freshly squeezed
  • 3 tablespoons of lemon juice, freshly squeezed
  • 1 tablespoon of extra virgin olive oil
  • Salt
  • Tortilla chips

1. Start off with a large bowl and add the fish, red onions and lime juice. Make sure the lime juice covers all of the fish. Cover the bowl with plastic wrap and place in the refrigerator for about 2 hours and no more than 6 hours.

2. When the fish is done curing, drain the lime juice and set aside.

3. In a separate bowl, combine the Mini San Marzano Tomatoes, cilantro, and Serrano chiles with the olive oil.

4. Add the fish to the mix, along with the salt and lemon juice.

5. Cover the bowl again and place it in the refrigerator if you plan to serve later. For optimal freshness, serve the ceviche no later than 2 hours after you’ve finished making it.

6. Serve with a generous spread of tortilla chips.

Have you ever tried ceviche before? What other seafood do you like to have in your ceviche? 

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