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Daring Cooks: Tilapia ceviche

Blog-checking lines: Kathlyn of Bake Like a Ninja was our Daring Cooks’ March 2011 hostess. Kathlyn challenges us to make two classic Peruvian dishes: Ceviche de Pescado from “Peruvian Cooking – Basic Recipes” by Annik Franco Barreau. And Papas Rellenas adapted from a home recipe by Kathlyn’s Spanish teacher, Mayra.

I’ll admit I was actually excited for this Daring Cooks’ challenge when I read it. Ceviche is something I have only had once or twice and I was planning on making a shrimp version.  The papas rellenas, I was not going there but I was happy to explore a ceviche.  Until I got sick. Then I was certain that I was not going to do the challenge at all until yesterday morning when I realised we had most of the ingredients to make a tilapia ceviche – I’m just learning to eat and like fish and tilapia seems to agree with me right now. Plus, I am supposed to be eating “good for me” food, so fish definitely qualifies.  I found a wonderful Martha Stewart recipe that combines the freshness of lime juice-marinated fish with a guacamole-esque mixture and serve it on tostadas.  I also added a little bit of finely chopped red chilli for some kick.  Ceviche could really be called “cooking for people who have no time/ aren’t well enough to cook for hours” because this literally took me 5 minutes to throw together.  As Neil marinated most of the fish to grill later, I took a tiny piece, sliced it finely and threw it in some lime juice with some red onion and red chillies.

Draining the fish, you mix in some avocado, cucumber, tomato and cilantro and hey, presto – instant appetizer!  I loved Martha’s idea of serving it on tostadas and it certainly makes for an elegant hors d’oeuvre.

Full disclosure here: I didn’t actually try this (I had chicken soup – that’s where my palate is right now) but it made for a tasty lunch for Neil. (Poor Neil, he actually had this and a small corned beef sandwich that I needed a quick shot of for our upcoming Charcutepalooza post. The things he does for the blog!). Apart from being told that I hadn’t cut the fish up into small enough pieces (I hadn’t), it met with a definite seal of approval and a clean plate.  I would definitely make this again, based on that, and would imagine it would be a nice dish for a summer dinner party when served at a table in small glasses as above.

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56 Responses to Daring Cooks: Tilapia ceviche

  1. My Carolina Kitchen March 14, 2011 at 07:00 #

    I love this kind of food, but it’s not for everyone. Your plate is gorgeous. Thanks for your honest opinion and thanks to Neil for being a good sport.
    Sam

  2. Jenn March 14, 2011 at 07:22 #

    It looks beautiful Mardi! Sorry you weren’t feeling up to tasting it, but glad that Neil was able to step in for you – hope you are feeling better soon!

  3. Mr. Neil March 14, 2011 at 07:58 #

    I puzzled over the wine pairing for this, I’ll admit. (Perhaps as it was an early lunch whilst watching the Brier!)

    First suggestion was a Sauvignon Blanc: the nice grassy citrus notes are an obvious match with the lime and cilantro. You don’t want much oak, here.

    But as she added heat (and my portion had quite a bit, at that), I thought that might not pair as well as I’d hope…so would perhaps move towards a Muscadet from the Loire. Still acidic, but the slight spritz and residual sugar would, I think, offset the heat a little better.

  4. Belinda @zomppa March 14, 2011 at 08:31 #

    All in the name of food. =) That’s love. Look delicious and super fancy!

  5. Maja March 14, 2011 at 08:43 #

    Mmm, looks delicious. I know this is a Peruvian recipe, but in Sierra Leone, West Africa they do a similar fish carpaccio with raw barracuda which is out of this world delicious !

  6. RavieNomNoms March 14, 2011 at 08:55 #

    That is fantastic! It is so colorful and looks so flavorful too!

  7. Jackie March 14, 2011 at 10:13 #

    Oh, my darling, I’m sorry you don’t even get to try your own creations! But you’re on the road to recovery, so soon you’ll be able to eat all you like =)

    Regardless, this looks lovely. Here’s to better health and happier times, full of good food!

    Jax x

  8. MikeVFMK March 14, 2011 at 10:40 #

    Mardi, love the ceviche. I would scoop that up in one bite. And Neil isn’t doing that bad, he gets to eat all the goodies!

    • Mr. Neil March 14, 2011 at 10:53 #

      Yes, the cross I bear…

    • Mardi@eatlivetravelwrite March 15, 2011 at 16:34 #

      Well it’s the least I could do after how much he’s done for me in the past couple of weeks.

  9. Amelia from Z Tasty Life March 14, 2011 at 11:01 #

    sounds deliciously refreshing for a summer soiree and I love the presentation in a shot glass!
    (p.s. my hubby goes through similar trials for my blog ;) )

  10. Shelley C March 14, 2011 at 11:54 #

    What a great sport Neil is! :) Your photos are beautiful, and the ceviche looks fresh and delicious. Tilapia was a great choice! Awesome job on the challenge!

  11. Paula March 14, 2011 at 12:44 #

    I can’t eat seafood but as you state, this sure makes for a wonderful looking appetizer, especially the way you photographed it! Beautiful.

  12. Laura @ Family Spice March 14, 2011 at 13:41 #

    This how my husband and I like ceviche. I didn’t know Martha had a recipe like it, too. Great job!

  13. Lynn @ I'll Have What She's Having March 14, 2011 at 17:23 #

    Your ceviche looks wonderful. I’m sorry you didn’t get to try it. Are you feeling better?

    • Mardi@eatlivetravelwrite March 15, 2011 at 16:32 #

      It’s a slow process to complete recovery but every time I feel tired, I remember how awful I felt a few weeks ago!

  14. Tami March 14, 2011 at 18:12 #

    Mardi, I ate ceviche everyday of the two weeks I spent in Peru and I must say, your fish pieces are WAY smaller than any of the dishes I had. Tell Mr Neil to take a hike ;-)

    I guess the size of the fish pieces just comes down to how much time you have available to marinate in the lime juice. I usually do mine in the whole slab and leave it overnight, then do the chopping.

    Love the idea with the tostadas. Sure know what I’m going to do with the beetroot chips I’ve got stashed in the pantry………hope my Saturday night dinner guests like fish!!

    • Mr. Neil March 15, 2011 at 06:03 #

      (She’s hiding them for the photo…) ;-)

    • Mardi@eatlivetravelwrite March 15, 2011 at 16:31 #

      No, Neil is right – the pieces were quite big.. Sounds wonderful with beet chips – pretty!

  15. Kankana March 14, 2011 at 18:27 #

    making appetizers for parties is always difficult and this is such a perfect one! easy to make and either do a fancy plating, so serve it and let people top them on chips .. fantastic!

  16. SMITH BITES March 14, 2011 at 18:31 #

    you have a real gem there in Neil, Mardi – and i know that YOU know that already but it’s still worth saying! The ceviche looks absolutely perfect!

  17. Happy When Not Hungry March 14, 2011 at 19:19 #

    I’ve never tried making ceviche before, but love this challenge. Yours looks so fresh and delicious! Yum!

  18. Liz March 14, 2011 at 21:05 #

    You are a good sport making ceviche while still under the weather…but I’m so glad you did! Your last picture has me drooling! So yummy~

  19. Ethan March 15, 2011 at 00:00 #

    Mr. Neil comes in handy once again!
    Although yours is far more elegant, the little ceviche in the cup reminds me of what you’d find in a paper cup on the street in Columbia or Peru. usually a 50/50 chance it hasn’t been properly refrigerated, but always willing to the risk:)

    • Mardi@eatlivetravelwrite March 15, 2011 at 16:30 #

      Well and you KNOW Mr Neil would be first in line at one of those street eating places! LOL!

  20. penny aka jeroxie March 15, 2011 at 00:35 #

    ceviche on a tostadas = awesome! it is really simple but so elegant.

  21. Mary @ Delightful Bitefuls March 15, 2011 at 01:38 #

    That ceviche looks incredible!

    Mary xo

  22. chef_d March 15, 2011 at 03:52 #

    That’s a very elegant presentation for ceviche! Excellent job on this challenge!

  23. Audax Artifex March 15, 2011 at 06:15 #

    I love the presentation on a tostadas (the purple colour is astounding) and Neil sounds like a wonderful partner to have. brilliant photo, hope your health improves quickly.

    Cheers from Audax in Sydney Australia.

  24. ck March 15, 2011 at 07:42 #

    Your photos are gorgeous and I am impressed that you did this while sick. It looks really nice. When I get my head around understanding the parasite thing better, I really want to make some.

  25. Evelyne@CheapEthnicEatz March 15, 2011 at 10:25 #

    So sorry Mardi you are ill, get better soon. I am happy you managed to participate and how great it was a quickie. DO do it again when well to try it.

  26. Nancy@acommunaltable March 15, 2011 at 18:59 #

    Hi Mardi,

    I am so sorry that you were so sick – glad that you are on the mend!!! Have to say I am so impressed that even though you were so sick you managed some very impressive posts!!! I am a huge fan of ceviche and can’t wait to make this version!!

  27. Sanjeeta kk March 16, 2011 at 01:31 #

    Have never prepared this dish before, am seeing this on many blog for last two days. Which tempts me to try this out soon. Lovely presentation, Mardi!

    • Mardi@eatlivetravelwrite March 20, 2011 at 18:21 #

      Thanks – it’s super easy and easy to make small portions in case you aren’t sure if you like it.

  28. Jen @ My Kitchen Addiction March 16, 2011 at 11:04 #

    You (and Neil!) are much braver than I am… I am scared to death to try ceviche… I like things that can be tested with my meat thermometer for doneness. I’ve had it at restaurants, and I like it, but when it comes to me making it myself, it just doesn’t happen!

    • Mardi@eatlivetravelwrite March 20, 2011 at 18:20 #

      Well I am a little like you – Neil, he has an iron stomach and can eat pretty much anything!

  29. Rochelle (Acquired Taste) March 16, 2011 at 12:45 #

    Your ceviche looks delicious to me! Sorry that you didn’t get to try it cause of not being at 100% yet. Hopefully you can do your shrimp version when you’re feeling better :D

  30. Magic of Spice March 16, 2011 at 17:23 #

    What a great idea with tilapia…your husband sounds like a trouper for sure. The dish looks gorgeous and a lovely appetizer

  31. Conor @ Hold the Beef March 19, 2011 at 10:38 #

    Having major ceviche cravings with all these posts but have no time to make toast at the moment let alone go buy some nice seafood and get my ceviche on. Love the idea of sticking it on some chip type thingies, I can almost feel the crunch melding with the smoothness of the fish.

    Thank god for chicken soup though, eh?

    • Mardi@eatlivetravelwrite March 20, 2011 at 18:19 #

      Yes it’s a good texture combo for sure. But you are right – there’s nothing like chicken soup some days!

  32. cat March 23, 2011 at 23:09 #

    looks perfect for a light summer meal on the deck!

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