“Bathing Beauty”, an article in the magazine section of The NY Times, written by Oliver Schwaner-Albright, refers to “a fine kettle of fish.” And fish is considered one of the healthiest foods we can eat. In spite of the many contaminants discovered in our oceans and rivers, the value of the Omega III in fish is worth the risk, for now, most nutritionists agree.
The piece discusses a method of fish preparation, hardly new, but currently trendsetting, at many multi-starred eateries. It’s actually a centuries old South American Dish, known as Ceviche. Fish in the U.S. has been, and still is, consistently over cooked. In fact, uncooked fish was once believed unsafe to consume, but with the enormous popularity of sushi and sashimi, people are growing accustomed to raw seafood.
Did you know that fish marinated in fresh citrus juice “cooks” as protein molecules are altered. It should take about 45 minutes. This whole concept is exciting and I’m going to try it. Mr. Schwaner-Albright assures us that the only skills required are squeezing a lime, chopping some onion and following the recipe. He advises using a razor-sharp knife and above all, buying the freshest fish possible. Here’s the best part, he suggests a good Casablanca Valley sauvignon blanc to go with this particular recipe. I hope you enjoy the seafood and the wine and the new blossoms all around.
Of course, get out your umbrella.
Coconut Milk Ceviche
- 1 pound flounder filet, skinned, boned and sliced 1/8” thin
- 1/3 cup fresh lime juice
- 1/2 teaspoon minced jalapeño
- 1 and a half cups coconut milk
- 1 tablespoon minced red onion
- 1 tablespoon fresh cilantro leaves, rinsed and chopped, plus more to garnish
- Freshly ground black pepper
- 1/2 avocado, pitted, skinned and sliced 1/8” thin.
1. In a stainless steel bowl, toss flounder with limejuice, jalapeño and a generous pinch of salt. Cover bowl and let macerate in the refrigerator for 45 minutes. Add coconut milk, red onion and cilantro, and season with salt and a bit of fresh pepper. Taste and adjust seasoning, adding more limejuice, coconut milk or salt as needed. It shouldn’t be too acidic, but it should have a bite.
3. To serve, divide avocado among six bowls, and season with a pinch of salt. Spoon in the ceviche, drizzling it with the sauce. Garnish with cilantro leaves.