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!
Clearly I’m not one to turn down a challenge. Plus, Matt LOVES spicy food, so he was all about it!
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!
- 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
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!
2) Once the Orange Roughy is ready to go, combine all the rest of the ingredients (EXCEPT for the chilies) in another large bowl.
3) Fold in the Orange Roughy and juice.
4) Add salt and pepper to taste, then cover and store in the fridge.
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.
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!
When the time is up, your chilies should be ready to go!
6) Simply dice your chilies and mix them into the dish.
You’re now ready to eat!
Our Ceviche appeared as a Thanksgiving dinner starter, served in the scooped out limes from the recipe with a side of chips:
So good you’ll want to eat it with a spoon Enjoy!