Cookbook Challenge: Week 45, Raw
Recipe: Ceviche with coconut dressing
From: Marie and Claire Food and Drink
I really struggled with the theme for the Cookbook Challenge this week, which was “raw”. At first I thought I would do a salad, but none of the salads I found that were completely raw excited me.
But if there’s one thing doing these posts every week have taught me – think a little harder! And this little noggin eventually came up with far more exciting things than salad: ceviche, tataki, steak tartare, and sashimi.
I decided to do ceviche, which is a seafood dish that’s particularly popular in Central and South America. Typically in ceviche, fresh raw fish is marinated in lemon/lime juice and additional seasonings. While the acid in the citrus “cooks” the fish (the citric acid denatures the proteins), it’s not actually cooked with heat so I’m still counting it as raw for the purposes of the theme this week.The second thing that I’ve learnt from doing these posts every week is that it’s okay to stretch the theme a little. 🙂
To make the ceviche, I marinated raw bite sized pieces of a white, firm-fleshed fish in lime juice for a couple of hours. The fish was then drained and added to a coconut cream dressing. It was very easy to prepare and for food hygiene reasons, it can’t sit around for long since it’s not cooked. So I only made a small amount to take photos of, and left the rest of the fish in the fridge, thinking I would prepare it later when we were ready to eat dinner. It worked out well that I only made a small amount because I didn’t like it at all! The lime juice was quite strong in the marinated fish, and the coconut dressing was too sweet. I quite like ceviche, but there was something about this one that just didn’t appeal to me.
So that I didn’t waste the fish, I ended up poaching the rest in the coconut dressing instead. With the addition of a bit more salt it wasn’t too bad, but not something I’d want to make again (and of course, once it was cooked, it wasn’t ceviche anymore).
I can’t say this one is a winner, but if you’re interested, the recipe is below!
And see previous Cookbook Challenge posts here.
Ceviche with coconut dressing
Adapted from Marie Claire Food & Drink
Makes 20 small serves
250g firm white-fleshed fish, skin removed and boned
1 lime, juiced
50ml coconut cream
1/2 teaspoon grated fresh ginger
1/4 teaspoon turmeric
1/2 teaspoon sugar
Large pinch of salt
1/2 tablespoon finely chopped fresh coriander
1 spring onion, finely sliced on the diagonal
Cut the fish into bite sized pieces and place into a bowl. Add the lime juice to the fish and stir. Cover and refrigerate for two hours.
In a separate bowl, combine the coconut cream, ginger, turmeric, sugar, coriander and salt. Drain the fish and add it to the coconut dressing.
Sprinkle with the spring onion and serve.
leaf @ theindolentcook
September 24, 2010 @ 12:34 pm
That recipe isn’t the traditional one for South American ceviche – maybe that’s why it didn’t turn out the way you like it? I made ceviche once, it was okay but not great – so I’m going to get my Peruvian colleague to give me his family’s recipe and give it another go. 😀
Agnes
October 4, 2010 @ 4:26 am
Oooh, I hope you get the recipe off your colleague! I’d be interested in hearing how that turns out 😀
Sarah
September 24, 2010 @ 2:12 pm
I am not the biggest cerviche fan… that said, I can’t even do sushi for the raw fish! Mind over matter…
shame it didn’t work out as nicely as you wanted!
Agnes
October 4, 2010 @ 4:31 am
I’m guessing you won’t be doing sashimi for raw week then 😉
Hannah
September 24, 2010 @ 2:37 pm
I’m such a fan of raw fish and have wanted to make ceviche for about a squillion years (I count time gooooood), so I feel all sad inside that this didn’t taste lovely 🙁 How dare a dish not be perfect for my BFF! The rudeness of it all!
Agnes
October 4, 2010 @ 4:32 am
I know! How dare it!! Come and make ceviche for me to take the bitter memories away.
penny aka jeroxie
September 24, 2010 @ 5:21 pm
Ceviche is one the best things ever. best party food, best appetizer. I mean I can name loads more but this is one of my go to.
Agnes
October 4, 2010 @ 4:33 am
Do you have a good recipe for ceviche? I think I need to try making it again.
mademoiselle délicieuse
September 25, 2010 @ 9:36 am
Sorry to hear it didn’t turn out how you wanted, but does that make you want to hunt down a better ceviche recipe now?
Agnes
October 4, 2010 @ 4:34 am
Yes, I’m definitely keen to find a better ceviche recipe! I think I just followed a dud one.
pegasuslegend
September 26, 2010 @ 8:21 pm
I love anthing with coconut this sounded really good~
Agnes
October 4, 2010 @ 4:37 am
I’m a big fan of coconut too!
Conor @ HoldtheBeef
September 26, 2010 @ 11:12 pm
Oh bugger! I have a great ceviche recipe that I love, but I was excited at this prospect of bringing coconut into it. Sounds like I should just stick to my recipe though!
Beautiful presentation though 🙂
Agnes
October 4, 2010 @ 4:41 am
Yes, stick to your recipe! And share please, if it’s a great one! 🙂
Conor @ HoldtheBeef
October 4, 2010 @ 12:37 pm
Gladly!
http://www.holdthebeef.com/2010/04/happy-easter/
Tv Food and Drink
September 28, 2010 @ 8:13 am
Well, it looks good… and we all know that surface matters more than substance. Seriously though… great pics! Sorry it didn’t satisfy you more, but I dig the honesty!
Agnes
October 4, 2010 @ 4:42 am
Haha thanks! Recipes may not always work out, but I still try and make them look good 😉