local chef shares summertime recipe for ceviche
Local chef and Kennesaw resident Truett Bishop loves the heat of the summer, but he knows that high temperatures outside call for something cool and refreshing.
This month, he’s sharing one of his favorite warm weather recipes: Lime-Cured Ceviche. It’s easy to put together but it does require a bit of pre-planning because it needs to be refrigerated for at least 24 hours prior to serving. Enjoy!
Lime-Cured Ceviche (serves 4-6)
1 pound Atlantic cod or other firm white fish, diced 3/4”
1 poblano chile, cut to 1/4”, julienne
1 red bell pepper, cut to 1/4”, julienne
1 red or yellow onion, cut to 1/4”, julienne
3 jalapeno peppers (may reduce to lessen heat)
2 cups fresh lime juice (not from concentrate)
1/2 cup olive oil
1 tsp. ground cumin
2 tsp. kosher salt
1 cup chopped cilantro
1 avocado, cut into quarters and fanned
Pico de Gallo or Mexican salsa (optional)
Combine fish, peppers and onions in shallow glass container. In another bowl, whisk together lime juice, cumin, salt and olive oil. Pour the liquid over the fish and peppers.
Cover and refrigerate at least 24 hours. Toss the cilantro in just before serving. Serve in marini or cocktail glass. Garnish with avocado and optional Pico del gallo and serve with tortilla chips