Home

Ceviche 3 Ways

Leave a comment

Ceviche 3 ways
Recipe type: Appetizer
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • 1 lb. of fresh white fish (Tilapia, dosage Basa)
  • 2-3 juiced lemons or lime
  • half a red bell pepper
  • half a yellow or orange bell pepper
  • half a small onion (red or yellow)
  • ¼ cup chopped Cilantro
  • Version 2
  • 1 can of coconut milk.
  • Version 3
  • 1 freshly grated coconut
Instructions
  1. Make sure the fish is as fresh as you can get. It really makes a difference.
  2. Juice citrus( I prefer lime)
  3. Chop fish into small bite size pieces
  4. In a bowl add fish and juice
  5. Cover with plastic wrap or put in a zip lock bag, healing
  6. Chill in fridge for at least and hour or more. The longer the better.
  7. Chop onion and peppers into small pieces, set aside
  8. Chop up cilantro and set aside
  9. When fish is done combine with veggies, cilantro in serving bowl
  10. Serve immediately
  11. *Version 2
  12. When fish is done rinse in a colander and put in serving bowl
  13. Add veggies and cilantro
  14. Add coconut milk, stir and serve.
  15. *Version 3
  16. When fish is done rinse in a colander and put in serving bowl
  17. Add veggies and cilantro
  18. Grate coconut and use a piece of cheesecloth to squeeze out the milk
  19. Add coconut milk to fish and veggies
  20. Serve immediately
Notes
The measurements are approximate. Make sure there is enough liquid(juice) to cook the fish. I like to use a zip lock bag so the juice gets everywhere, and put it on a flat surface in the fridge. Halfway through the marinating process turn the bag over or if using a bowl, stir it at least once. Also when we were in Fiji the chef told us that when they don't have citrus they use white wine vinegar. We haven't tried it but if your going to, rinse the fish off after and use coconut milk.

 

Coconut Ceviche

Spring is here, although it took a while, we are seeing the signs everywhere.  People are out and about.  Eating on the sidewalks, lounging in parks, riding bikes and doing anything they can to be out in the world.  We here at Houseofzeta.com have been prepping in our own way. We have made a few batches of beer over winter,  collected some recipes to try out and put the up the BBQ.  We made our annual trek to D.C. for the Blossom festival, planted new flowers, signed up for the bike share and put away our winter clothes.  It is time to start fresh and get ready for summer!!!  Here is a quick easy recipe, that we have made many times and is a staple at our rooftop bbq’s, but now with a South Island twist that we learned when we were in Auckland and Fiji.  So enjoy and make it all summer!  Your guest will love it and never get tired of it!

Fish Two Ways

Leave a comment

friedfish1 friedfish2tilapia_spinich_lemon_pan tilapia_spinich_lemon_plate

 

As a quick post I thought I’d give you my tips for two easy ways to cook fish.  The first is a Tilapia.  A great fish that is not too fussy.  I like to make tacos with it but today we are going to steam it over spinach.  All you need is the fish, unhealthy spinach, a lemon, a garlic cove or two, olive oil and salt and pepper.  Simply pat fish the dry, salt and pepper it and set aside.  Next slice a lemon into rings, set aside.  Simple so far, right?  We are almost finished.  Grab your spinach that you have rinsed if you bought in a bundle or if you bought a bag simply open it.  Next saute it in a little olive oil and one or two chopped cloves of garlic.  Salt and pepper to taste.  Once the spinach has wilted lay the Tilapia on top then add the lemon slices on the fish, lower your heat, cover it and let sit till fish is opaque in the center, about 8-10 minutes depending on size.  Serve with whatever you like.  I usually have asparagus and some potato or a salad depending on my mood.

The second one is Flounder. Another white fish that is easy to tackle.  I usually use Tilapia for this but I recently went to the store and they were out, so I grabbed a flounder instead and it worked out perfectly.  This time we used flour, butter, egg and seasoning.  Very simple.  I usually don’t use egg with this recipe but since I never cooked Flounder it seamed as I was preparing it I should use an egg to help with the breading.    Normally what I do is salt and pepper the flower, dredge the fish in it dry and fry it up butter.  But, today we are going to do and extra step or two.  First salt, pepper and season the flour, I used some smoked paprika.  Next I beat one egg and set that aside.  Then take the fish and dredge it in the flower.  This is where I would normally put it the pan and cook it.  But I wanted a thicker crust so I the put it through the egg wash and re drudged it through  the flower.  I then put it in the frying pan with the melted butter and cooked it for 3-4 minutes on each side, till golden brown  and it had a nice flaky crust.  Now your probably asking how much butter?  Well, I leave that up to you……………..Along with whatever sides you like.  Enjoy!!!