We had our first heat wave in Boston last week, so it was time to throw together one of my favorite cold dinners: ceviche.
Ceviche is a great dish because it’s so quick and easy to prepare, refreshing and delicious, and actually good for you. The only caveat: you have to do your preparations far enough in advance that your citrus has the time it needs to “cook” the seafood. I usually prepare it in the morning to eat that night (6-8 hours later).
Ingredients:
- 1 pound of seafood (my favorite to use is sole, but flounder, tilapia, shrimp, and calamari work well too), cut into thin, small pieces
- the juice of 7 limes and 1 lemon
- 1 green pepper, diced
- 1 red pepper, diced
- 1/2 vidalia onion, diced
- 1-2 cloves garlic
- 1-2 jalapeño peppers (optional)
- 1/2 cup of fresh cilantro, chopped
- 2 teaspoons salt
- 2 tablespoons olive oil
The instructions couldn’t be simpler: just slice the seafood in small pieces, chop the vegetables and cilantro, juice your citrus fruits, then throw everything together in a big bowl and put it in the refrigerator to cook.
Kip Wilson is a freelance writer from Boston, MA. She earned her Ph.D. in German from SUNY Albany, and has lived in both Germany and Austria. She is a regular contributor to FACES magazine for children, and loves traveling to new places and writing about them. Some of her favorite topics include language, food, history, and travelling with small children.
