Ceviche is a form of “non-cooking cooking.” I know that sounds wrong, but what I mean is that in making ceviche, instead of using heat to break down the proteins, we use acid citrus juice to break down protein. The fruits also lend beautiful flavor, and honey rounds it out even more. I am told that this form of “cooking” originated with native American fishermen who wanted to prepare their catch while at sea, but didn’t or couldn’t build a fire. Makes sense. I wouldn’t want a fire in my canoe or kayak. Make sure the fish is ice cold and the avocado is room temperature for a great experience.
- Yield: 4 Servings (1 medium orange juice)
- ¼ cup lemon juice
- ¼ cup lime juice
- 1 pound sushi-grade fresh snapper fillet, thinly sliced
- Sea salt to taste
- 1 tablespoon whole cilantro leaves
- 2 medium avocados, halved
- 1 medium orange, sectioned, membrane and pith removed
- 1 small serrano chile pepper, seeded and minced (wear plastic gloves when handling)
- 1 tablespoon acacia honey
- In a shallow dish, combine the orange juice, lemon juice, and lime juice. Add the snapper, cover, and marinate in the refrigerator for 1 hour.
- Remove the fish from the marinade and season it to taste with sea salt and cilantro. If desired, add some more lemon or lime juice to taste.
- Place an avocado half on each of 4 plates. Top with the seasoned fish and arrange the orange segments around it. Sprinkle the chile pepper over the fish and season with additional sea salt. Drizzle with honey before serving.