Ceviche Negro
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Ceviche Negro
Recipe courtesy of Chef Blanca Zesati, Fonda San Miguel, Austin, Texas
Makes 6 servings
The Ceviche:
1 lb. Ahi tuna, small ½-inch diced
1½ c. Recado Negro (recipe below)
½ c. pineapple, small ½-inch dice, for garnish
1 each sliced serrano, for garnish
¼ each sliced red onion, for garnish
1 bunch chopped cilantro, for garnish
3 each sliced radish, for garnish
Salt to taste
The Recado Negro:
1 each white onion, cut in 4 quarters
4 eacj Roma tomato
2 each serrano
6 each tomatillos
1 each bulb garlic
1 T. Tabasco
1 t. Worcestershire Sauce
1 t. soy sauce
1 T. Clamato
4 fl. oz. lime juice
2 fl. oz. extra virgin olive oil
This would be best to be made outdoors on your grill over the open flame. Turn on the heat to medium high. You can also make this in an oven on 400℉, checking every 15 minutes. Once the grill is nice and hot, make the recodo by adding the vegetables to start the charring process. You can leave the vegetables on the grill while you head back inside to cut the rest of the ingredients of the ceviche and dice the ahi tuna. Check on the vegetables and turn to ensure the entire vegetable gets nice and charred.
Once the vegetables are nice and charred, transfer them to a blender. Add the Tabasco, Worcestershire Sauce, soy sauce, Clamato, olive oil and lime juice and blend well.
To Assemble: In a bowl, add the ahi tuna, salt, and recado negro. Mix well and add to your serving bowl.
Garnish the ceviche by spreading the pineapple, red onion, serrano, radishes, and cilantro all over the top. Best served right away.
Amerika’s Ceviche
Recipe courtesy of Chef Armando Gonzales, Amerika, Oak Park, Illinois
3 oz. salmon
3 oz. tuna
½ oz. red onion, sliced
¼ oz. grilled pineapple
1 c. coconut milk
½ habanero pepper, diced
2 T. passion fruit
1 oz. lemon grass
1 t. ginger
2 T. lime juice
Cilantro and edible flowers, for garnish
Combine salmon, tuna, red onion, and grilled pineapple in a bowl. In a separate bowl, pour in coconut milk. Add diced habanero pepper, passionfruit, lemon grass, ginger, and lime juice. Stir to combine, then add salmon, tuna, red onion, and pineapple mixture. Garnish with edible flowers and cilantro. Enjoy with a side of chips or plantain chips for dipping.
Hasta Mañana Cantina's Traditional Ceviche
Recipe courtesy of Chef Kevin Templeton, Hasta Mañana Cantina, San Diego
The Ceviche:
16 oz. fresh white fish, cut in small cubes
4 fl. oz. fresh lemon juice
4 fl. oz fresh lime juice
Add diced white fish to juice; make sure the fish is fully submerged and not packed too tight. Soak for at least 8 hours, but no more than 12 hours!
The Cucumber Salsa Fresca:
1 cucumber, peeled, seeded and diced
3 ripe tomatoes, diced
2 jalapeños, diced
½ yellow onion, peeled and diced
1 bunch cilantro, fine chopped
1 t. cumin, ground
1 t. coriander, ground
1 t. kosher salt
½ t. black pepper, ground
1 T. granulated garlic
1 fl. oz. fresh lime juice
Gently mix all ingredients together and combine with your fish! Enjoy!
From our archives: Carrot Aguachile
Recipe courtesy of Javier Plascencia*
Makes 1 serving
1 c. carrot juice
½ ghost pepper
Juice of 1 lemon
Juice of 1 lime
1 T. salt
2 T. green onion
6 Persian cucumbers, sliced
3 T. cashews, roasted and crushed
10 slices red onion, julienned
8 slices carrot, sliced mandoline lengthwise
2 oz. Ahi tuna
2 oz. Media Luna Scallops
½ t. smoked roe
Blend carrot juice and ghost pepper together. Strain.
In a medium bowl, mix lemon juice, lime juice and carrot juice mixture. Add red onions, cucumbers and salt to the bowl. Add Ahi and scallops to the bowl and mix together gently.
Place everything in desired serving dish. Garnish with green onions, cashews, smoked roe and carrot slices.
*When this recipe appeared in el Restaurante, the chef was with the now-closed Bracero Cocina de Raiz in San Diego.