Sea Bass Ceviche
Thomas J. Story
Ceviche in the wild, miles from modern refrigeration? Yes, it makes sense—that is, when you take your cues from chef Wes Avila, who makes a point of making ceviche a regular day-one dish whenever he camps. The trick is to think—and pack—like a chef. The day before you hit the road, dice the fish, make the ceviche cooking liquid and store it in a jar, and prep the vegetables and pack them in resealable plastic bags. Chill it all down overnight in the refrigerator and transport everything in a heavy-duty (read: Yeti) cooler loaded with ice. The cooler will serve as your backwoods ceviche chilling station.
How to Make It
1
Combine fish, lime juice, orange juice, oil, and serrano chile in non-reactive glass or ceramic bowl. Cover with plastic wrap and refrigerate for 90 minutes.
2
Mix in mangoes and green onions, cover, and refrigerate for 10 minutes more. Gently fold in diced tomatoes and 1⁄2 cup of the cilantro. Season with salt and pepper and gently fold again. Garnish with remaining cilantro.
3
Divide ceviche evenly on tostada shells and serve immediately.
Ingredients
2 lbs lbs. striped sea bass or halibut filets, cut into 3⁄4-inch cubes
6 limes, juiced
½ orange, juiced
1 tbsp olive oil
1 serrano chile, de-seeded and minced
2 medium mangoes, cut into 1⁄4-inch cubes
5 green onions, sliced very thin
3 vine ripened tomatoes, seeded and diced
½ cup plus 2 Tbsp. chopped fresh cilantro, divided
Kosher salt
Freshly ground black pepper to taste
12 tostada shells
Directions
1
Combine fish, lime juice, orange juice, oil, and serrano chile in non-reactive glass or ceramic bowl. Cover with plastic wrap and refrigerate for 90 minutes.
2
Mix in mangoes and green onions, cover, and refrigerate for 10 minutes more. Gently fold in diced tomatoes and 1⁄2 cup of the cilantro. Season with salt and pepper and gently fold again. Garnish with remaining cilantro.
3
Divide ceviche evenly on tostada shells and serve immediately.
