This past week was too hot to spend slaving over a hot stove, so for dinner last night I decided to give ceviche a go for my first time. Although my boyfriend and I are big fans, there’s something about raw fish that makes me assume I can’t prepare it properly. Turns out ceviche is super easy, fast, and an awesome summer dish. We had it for dinner with a side of boyfriend-designed Mexican corn and some store bought tostadas, but it would also make an awesome appetizer, picnic snack, or party dish.
I started with this recipe from Women’s Health Magazine which I modified by cutting back on the tomatoes and cilantro and adding some red pepper and pineapple (mmmm). The recipe claims it serves 2, but with two large fillets and a few add ins like mine, it would easily make a meal for 6.
To make the “Mexican Corn” boil (or bbq) the corn till tender, rub with butter, and sprinkle with the following spice mixture: 1 tsp paprika, 1 tsp chili powder, 1/4 tsp curry powder, 1/2 tsp salt, 1/2 tsp pepper. The boy claimed this was the best ceviche he’s had outside of Central America. Myself, I ate the remaining two cobs of corn cold the next day and wanted one million more.