Summer Boating Recipe: Ceviche Verde

Guest post by The Galley Pirates

You cannot go cruising without a good ceviche recipe.  Nothing says summer like it.  No, it’s not summer here yet, but it is SO very much closer than it has been for SO long that we just couldn’t stand it—like that weekend in March when it hits 50 degrees and everyone in New England wears shorts, we hit 80 today and had to make something quintessentially summer: ceviche.  This recipe has lots of vegetables and other proteins in it—with corn chips, if you like it enough, you can make it a meal, as we did.

Ceviche Verde

The other thing that makes a ceviche recipe essential for summer boating is the driving ingredient: very fresh fish.  The best ceviche I ever had was on a deep-sea fishing trip in Mexico; we landed a 300-pound tuna and ate tuna every way we could think of for a week. The best recipe of all was the ceviche we made on board within minutes of starting to cut the fish up, with nothing but fish, lime juice and a few seasoning vegetables.

Ceviche Verde 4

If you don’t have the luxury of landing your own marine bounty today, start at the fish market—our local is Annapolis Seafood, near our marina. You want a pound for 4-6 people, depending on whether you are making it a main course or an appetizer, of a firm, very fresh fish. Because ceviche features fish that never touches a pan, (the marinade “cooks” the fish) the freshness is particularly important. Ask your fishmonger what is freshest; even mention you plan to make ceviche, as I did at Annapolis Seafood, and they’ll put you onto the right thing (for us, tonight, flounder).

Ceviche Verde 1

Your ingredients:

  • one pound fish
  • two or three limes
  • salt
  • two or three avocados
  • three to four tomatillos
  • ¾ cup green olives
  • 1 red or white onion
  • a jalapeño
  • a handful of cilantro
  • olive oil

Dice the fish to about ½-inch bites and toss with about a teaspoon of salt. Juice three tablespoons of lime juice over fish and toss. Marinate about 30 minutes, until fish becomes more opaque.

Ceviche Verde 5

This recipe highlights a couple of my favorite galley-tools, one of which is this hand-wielded quick citrus juicer that I found in the bartending section of a kitchen store. The downside is you get seeds, but you’re boating—spit them over the transom. On the upside, it’s quick to use, quick to clean up, and you get ALL the innards of the fruit that you do want.

Ceviche Verde 2

While the fish is marinating (you can dump things on top, as long as you can see the fish to watch it become opaque), chop ¼ cup onion and the jalapeño very finely.

I use this fabulous hand-cranked food processor my mom picked up for me at one of those Pampered Chef kitchen parties.

Ceviche Verde 3

Add leaves from a handful of cilantro, ¾ cup green olives sliced, diced tomatillos, and avocado.

Ceviche Verde 6

Add two tablespoons of olive oil and salt to taste (though for me the salt on the fish at the start is enough with the salt on the corn chips I serve it with).

Serve with corn chips and a beautiful sunset.

Ceviche Verde 7

Want to see more of Caroline and Kristin’s nautical culinary adventures? Head on over to their blog The Galley Pirates! Warning: don’t read their posts when you’re hungry!

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