Few dishes put seafood on a pedestal like ceviche, a bright, flavourful mix of diced fresh fish, scallops and shrimp “cooked” in citrus juice. Making ceviche is simple, but the idea of curing raw fish in lime or lemon can be intimidating. Cristina Kiewek, chef-owner of Nim Restaurante in La Paz, Mexico, shares her unique recipe for Ceviche Mixto, a popular appetizer she makes with cilantro, jalapeño and lime-spiked coconut milk and sweet, smoky bites of grilled pineapple.
Serves four to six
- 1 14-oz (398 mL) can coconut milk
- 15 sprigs cilantro, plus extra for garnish
- 3 limes
- 1 serrano or jalapeño pepper, seeded
- and chopped
- 3 tbsp honey
- Salt and pepper, to taste
- 1 avocado, finely diced
- 3 slices pineapple, grilled, cored and finely diced
- 1 fresh coconut (optional)
- 150 g fresh (not frozen) whitefish, char, halibut or salmon, diced
- 150 g cooked octopus (optional), diced
- 150 g scallops, diced
- 150 g fresh shrimp, shelled and diced
- Corn nuts, for garnish
- Corn tortilla chips, for serving
- In a blender, combine the coconut milk, five sprigs of cilantro, the zest of one lime, the juice of half a lime, the serrano pepper, honey, salt and pepper. Blend until smooth and transfer to a container or bowl and refrigerate the mixture until it is well-chilled.
- In a medium bowl, toss the seafood with the juice of the remaining limes. Add a pinch of salt and pepper. Let sit for 20 to 30 minutes, stirring occasionally, until the fish is firmer and opaque. Chop and add the remaining cilantro, the avocado and grilled pineapple. Crack the coconut, drain the water and finely chop the tender meat. Add about half to the ceviche.
- Add enough of the coconut milk mixture to give it the consistency you like. Serve garnished with corn nuts and cilantro, along with tortilla chips for scooping.
Tip: Prep before and put it together when your guests sit down. That way you don’t have to work during the party, says Kiewek.
[This recipe appears in the September 2018 issue of WestJet Magazine]