Serious Eats: Recipes
Cook the Book: Herb Green Ceviche with Cucumber
My goal for Cook the Book this week was to put together a menu for a summer party that would be cool and stress free for the host, minimizing time spent in a hot kitchen but still filled with dishes that were not only easy to prepare but also really enjoyable. And this this
Ceviche is one of those dishes that is always impressive since not too many folks venture into the realm of raw fish preparations in their home kitchens. But the only difficulty here is sourcing really fresh fish and once you have it the process is simply a matter of dicing vegetables and whizzing the herb seasoning in the blender.
This recipe starts with a pureed herb seasoning made from roasted garlic and chiles, cilantro, Italian parsley, and olive oil. Once blended into a thick paste it is mixed with cubed fish (I chose an farm raised arctic char for its creamy texture and sustainable stamp of approval). Chunks of avocado are mixed in at the end and the ceviche is presented on leaves of bibb lettuce. This seasoning for this ceviche is little different from the norm, the lime juice is there for acidity but the flavors that really come through are the charred chiles and roasted garlic adding spice and a bit of sweetness.
Win Fiesta at Rick's
As always with our Cook the Book feature, we have five (5) copies of Fiesta at Rick's to give away this week.