Ceviche shows off seafood at science center
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Susan Feniger and Mary Sue Milliken made ceviche Tuesday morning for a gathering at the California Science Center in Exposition Park to mark the release of a report on the state of the oceans from the Monterey Bay Aquarium. The aquarium also issued a list of ‘Super Green’ seafood choices -- those that are healthy for people and the planet.
Feniger and Milliken are among about two dozen chefs from around the country who pledged to serve only sustainable seafood in their restaurants and to recruit colleagues to the cause. Milliken says they sometimes consult with the aquarium to make sure the choices are sustainable.
The following recipe, provided by chefs, was not tested in The Times test kitchen.
Peruvian Ceviche
Serves 4
1 pound skinless, boneless sustainable fish*, diced into 1/4-inch pieces
1 cup freshly squeezed lime juice
1/2 red onion, diced
1 aji amarillo chile, stem and seeds removed, minced
1/2 to 1 jalapeño, stem and seeds removed, diced
1/2-inch piece of fresh ginger, peeled and minced or grated
1/4 cup extra virgin olive oil
1/2 bunch cilantro, chopped
1 1/2 teaspoons aji amarillo paste
Salt, to taste
Plantain chips or tortilla chips, for garnish
Pickled red onions (see recipe below), for garnish
Sliced California avocado, for garnish
In a large bowl, combine fish and enough lime juice to cover. Allow to marinate for 20 minutes. Drain fish, reserving 1/2 cup of lime juice. Combine fish with remaining ingredients and reserved lime juice to taste and stir gently to combine. Chill thoroughly. Serve in a chilled martini glass, garnished with plantain chips or tortilla chips, pickled red onions, and slices of avocado.
Pickled Red Onions
Makes 5 1/2 cups
1 pound red onions, thinly sliced
1 cup white vinegar
1 teaspoon cracked black pepper
1 teaspoon roughly chopped cumin seeds
1 teaspoon dried oregano
4 cloves garlic, sliced
2 tablespoons sugar
1 1/2 teaspoons salt
1 beet, trimmed, peeled, and cut into 8 wedges
Place the onions in a medium saucepan and pour in enough water to cover. Bring to a boil, and remove from the heat. Strain and set the onions aside. Combine all the remaining ingredients in the saucepan. Bring to a boil, reduce to a simmer, and cook 10 minutes. Add the blanched onions and simmer an additional 10 minutes. Transfer the mixture to a container, cover, and refrigerate at least a day before serving. Pickled onions will keep in the refrigerator up to a month.
-- Mary MacVean
