[FISH FOOD]
Sweat-Free Summer Fish Cookery
BY VINCE PAQUOT I
t’s summer. Don’t slave behind a hot stove. Try ceviche, a fish dish with southern flare that cooks without heat. Combine it with a bold
Michelada cocktail and some friends and you have the beginnings of a post-jigging party.
1 lb fresh halibut or other firm, white-fleshed fish
1–2 hot chilies finely chopped
2–3 cloves of garlic finely chopped
2–3 green onions finely chopped
2 Italian tomatoes 1 red or orange bell pepper 10 limes squeezed for their juices
fresh cilantro 2 tablespoons olive oil salt
PREPARATION FOR CEVICHE Cut the fish into small cubes, the smaller the better. It must be very fresh. Place the cut fish in a glass bowl and add chilies, garlic and enough
lime juice to submerge the fish. Cover the bowl with plastic wrap and let stand in the fridge for at least four hours. Remove the fish from the glass bowl and rinse in a sieve or colander;
it should have changed to a more cooked texture. Add the tomatoes and peppers to the glass bowl, then add the cilantro
and green onions. Place fish back in the bowl with the other ingredients. Stir in olive oil and the rest of the lime juice, then add salt to taste. Refrigerate for another 30 minutes. Serve it Mexican-style with tostada shells, or with plantain chips or sourdough croutons and a slice of fresh avocado.
MICHELADA
1 cold Mexican beer (dark) 1/4 cup of lime juice 2 dashes of hot chili sauce 1 dash of Worcestershire 1 dash soy sauce
1 chilled glass
coarse salt for glass rim lime wedge ice
Rim the glass with salt by wetting the edge with lime juice and dipping it in coarse salt on a plate or shallow bowl. Fill the glass half full of ice and add all other ingredients except the
beer. Stir thoroughly with a spoon. Fill the rest of the glass with beer. Serve immediately. Serve the rest of the beer in the bottle on the side (or risk being called cheap).
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PHOTO: VIRGINIA MARSHALL
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