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Thanksgiving Ceviche

A few weeks ago, Marx Foods emailed me about a cooking challenge: upon receipt of a sampler of 6 types of their dried chilies, create a recipe using at least one of the dried chilies. The only requirement: that you can eat it with a spoon! :)

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Clearly I’m not one to turn down a challenge. Plus, Matt LOVES spicy food, so he was all about it!

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We brought the chilies to Pittsburgh with us, where they became part of our Thanksgiving dinner feast (thank you to Matt’s Dad for his assistance with this dish!)!

Introducing: Thanksgiving Ceviche, aka Ceviche de Accion de Gracias (roughly translated, heh)! We used the Aji Amarillo dried chilies as they were described as Peruvian in flavor. Perfect!

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Thanksgiving Ceviche

Ingredients:

  • 1 lb. very fresh Orange Roughy (or other firm white fish), sliced into cubes
  • 2 C fresh lime juice
  • 1/2 C fresh lemon juice
  • 1/2 C fresh orange juice
  • 1 shot tequila (!)
  • 3 roma tomatoes, diced
  • 1 C green and/or red onions, diced
  • 1 & 1/2 avocados, sliced
  • 1 green pepper, diced
  • 1 red pepper, diced
  • 3 stalks celery, diced
  • 4 cloves garlic, diced
  • 1/2 bunch fresh parsley, minced
  • 1 bunch fresh cilantro, minced
  • 1 Tbsp. ground coriander seed
  • 1/2 lb. cooked shrimp, deveined and tail off
  • Salt & pepper to taste
  • 2 dried Aji Amarillo Chilies

Instructions:

1) In a large bowl, combine the lemon, lime, orange juice, and tequila (this will help take away the bitterness), and a few shakes of salt. Stir, and then add the Orange Roughy — once the fish is in, don’t stir again. Let sit covered overnight in the fridge — the acidity in the juice will act like heat and actually cook the fish! Cool, huh? (BUT — it won’t kill bacteria like heat will, so you need to make sure your fish is VERY fresh.) The next morning, it will look like this. All cooked!

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2) Once the Orange Roughy is ready to go, combine all the rest of the ingredients (EXCEPT for the chilies) in another large bowl.

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3) Fold in the Orange Roughy and juice.

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4) Add salt and pepper to taste, then cover and store in the fridge.028

5) Time for the special ingredient — the chili! If you use dried chilies like we did, you will need to rehydrate them before using them. To do this, simply place the chilies into a pan filled with about 2 cups of water.

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Bring the water to a boil and simmer the chilies for 30 minutes — you may want to place a dish on top of the chilies to make sure they aren’t just floating on top of the water!

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When the time is up, your chilies should be ready to go!

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6) Simply dice your chilies and mix them into the dish.

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You’re now ready to eat!

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Our Ceviche appeared as a Thanksgiving dinner starter, served in the scooped out limes from the recipe with a side of chips:

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So good you’ll want to eat it with a spoon :) Enjoy!

Comments

  1. 1

    Wow! What a fun contest. I like the idea of serving it in lime. What do you win?

  2. 3

    I never knew what ceviche was. That looks amazing!!!!

  3. 4

    My, I have never heard of this dish. I would love it if someone made it for me. What nation does this dish belong to? I think it is just great that you have all these challenges coming your way. Good Luck. Let us know if we need to vote or anything.

  4. 6

    This looks AWESOME! I love ceviche! I used to make it a meal when I lived in Costa Rica…But you have to be careful because if you eat too much, the acidity makes for a sour stomach! :-)

  5. 7

    I absolutely LOVE ceviche but I’ve never thought to make it myself. It seems easy enough but incredible delicious. Love this recipe!

  6. 8

    Anne! I’m a HUGE fan and love your recipes and blog – but I gasped when I saw that you used orange roughy!!
    Orange roughy (which has been renamed from slimehead to be more “appealing” to consumers) is an extremely overfished species with very poorly enforced catch limits. It is one of the longest living fish species in the ocean, and slowest reproducing; this makes it one of the most vulnerable to overharvesting.
    Monterey Bay Aquarium and other research groups have Sustainable Seafood purchasing guides that might be of interest to you and some of the other members of the food blogging community – you guys have a lot of impact on readers and their choices, so take a look if you like!

    Either way, thanks for publishing the recipe – I’ll likely try it with a different white fish instead. Keep the good stuff comin’!!

    • 9

      Yikes – I didn’t know that! I always avoid Chilean Sea Bass because I know that’s endangered, but hadn’t heard anything about Orange Roughy being overfished as well. Thanks for commenting – I certainly won’t use it again in a recipe!

  7. 10

    Looks great! I will have to try this really soon! :)

  8. 11

    Love this recipe, I’m a huge fan of ceviche! I just posted my recipe today too and now that I have a stash of chilies, ceviche might have to be next!

  9. 12

    Looks terrific. Most creative! Well done -

  10. 13

    That civche looks amazing!!!

  11. 14

    Those are some of my favorite flavors together, and I love that you served it in a lime! I’m getting such good ideas for how to use the rest of my chilies…

  12. 15

    Anything with tequila and chiles wins my vote! This is a beautiful presentation and perfect for the holidays. Good luck with the contest! I hope we both win ;-)

  13. 16

    This looks DELICIOUS. I love ceviche and look forward to trying this recipe. Good luck!

  14. 17

    Great entry for the contest! I have never made ceviche, but my husband loves it. I’ll have to try this!

Trackbacks

  1. […] The Marx Foods “A Chile & A Spoon” recipe contest that I entered my Thanksgiving Ceviche in has gone live! Please take a second to vote for me? You can only vote once, and no email or […]

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