With Alex Pardo
Ceviche is perfect for a New Years or any party because it can be made ahead, left out for your guests and is typically served at room temperature. It can be served as an appetizer or a main dish. You can use many types of fresh seafood to make ceviche and in this version Alex Pardo of Jalepenos’ Restaurant shows you his favorite strategy, the freshest catch of the day. On this day it happened to be fresh haddock.
Alex learned to make ceviche growing up in his Grandmother’s kitchen in Mexico City. Ceviche, after all, originated somewhere in Central and South America. It is sometimes spelled seviche or cebiche, depending on where you are. Ceviche is thought to have originated in either Peru or Ecuador many centuries ago. The acidic juice from citrus, mostly limes or lemons, actually cook the fish while it is marinating.
There are now many, many versions and variations of ceviche. In the past couple of decades it has become more popular in the United States and some people are fanatical about it. The exact way it is made will vary depending on where you are. The basic ingredients for this Mexican version are fresh squeezed limejuice, salt, tomatoes, onions, cilantro and a Serrano pepper along with the seafood.
The steps to making this dish are very easy. First cover the fish with the lime juice and let sit in the refrigerator for twenty minutes. While that is sitting and starting to “cook,” prepare the other ingredients. When it is ready, mix everything together and either serve right away or store in the refrigerator, where it will keep for up to four or five days.
It can be served several ways, but in Mexico it is often served with toasted or fried tortillas.
This video was filmed in the Doyon's Kitchen & Appliance Showroom at the Doyon's location in Gloucester, MA. You can obtain more information at their web site; www.doyonsappliance.com
