It’s not going to be 105 degrees this weekend, but with temperatures hovering around 100 degrees, this weekend’s heat is a perfect excuse to try your hand at making ceviche.
Poke, the Hawaiian salad dish, might have replaced ceviche as the buzziest raw fish dish in the U.S. right now, but that means lime juice-soaked ceviche — which is served in countries spanning the equator — can now be considered a classic.
We’ve published lots of ceviche recipes over the years, including a Peruvian sea bass ceviche with tiger’s milk, but below, you’ll find a new ceviche from “Cuba: The Cookbook,” a new book from Madelaine Vázquez Gálvez and Imogene Tondre that publishes today.
Fish Ceviche with Vegetables
This ceviche includes chay peppers and green beans that are soaked in the lime juice with the fish. You can also use freshwater fish, but the snapper is typical in the Caribbean.
1 pound red snapper (or other white fish) fillets, diced
1 1/2 cups lime juice
2 chay peppers or cubanelles, diced
1 medium white onion, diced 4 cloves garlic, minced
2 medium tomatoes, cut into quarter rounds
1 cup green beans, cut into 1-inch pieces
2 tablespoons vegetable oil
1 tablespoon salt
1/4 teaspoon ground black pepper
1 tablespoon chopped parsley or cilantro
1 cup mixed greens, such as lettuce, cabbage or bok choy
In a nonreactive container, combine the fish and lime juice. Cover and refrigerate for 8 hours. Add the chay peppers, onion, garlic, tomatoes, beans, oil, salt and black pepper and mix thoroughly. Cover and refrigerate for 1 hour.
Add the cilantro, adjust the seasoning, and set aside for 15 to 20 minutes. Before serving, drain the fish and vegetable mixture. Serve on a bed of mixed greens. Serves 4.
— Adapted from “Cuba: The Cookbook” by Madelaine Vázquez Gálvez and Imogene Tondre (Phaidon, $49.95)