|| |—| || |RAW IN ORDER: a savory ceviche is easy to prepare and delicious.| You’re floating on a fish-filled ocean, in a boat with fish in the box, and you’re snacking on peanut-butter crackers. There’s just got to be a better way. Here it is: Make ceviche, right there on the boat. Spend ten minutes of preparation time with the first couple of fish in the morning, and you’ll be fine-dining with your entire crew before day’s end.
An ancient dish developed in Latin America, ceviche is raw fish marinated in strong citrus juices. The citric acids have a cooking effect on the flesh, turning raw fish into a pungent, fresh, salsa-like spread. The best fish to use are firm, white-fleshed species. Dolphin and snapper rank at the top.
— T. Edward Nickens
2 lbs. fish fillet
2 limes
1/4 cup diced onions
1 cup diced tomatoes
1 diced serrano chile
1 tbsp salt
hot sauce to taste
Step 1 Dice two pounds of fish fillets into quarter-inch squares, toss them in a plastic Ziploc bag.
Step 2 Squeeze enough fresh limes to cover the fish.
Step 3 Add onions, diced tomatoes, serrano chile (with seeds removed), a tablespoon of salt and a splash of hot sauce and cilantro.
Step 4 After a couple of hours in the cooler, stir the mix and give it another three hours of soak time. All it needs is a firm foundation of crackers—saltines work just fine.
