Ceviche is Back!
As the days, months, years go by ceviche holds a place in my heart for one of the best ways, if not the best way to enjoy your catch! This month marks my one year anniversary for writing FishMonster Magazine’s Cooking in the Islands column. I thought there would be no better way than to revisit the art of ceviche. Ceviche is the ancient method of preserving seafood in citrus acid and a complete pleasure for those who enjoy seafood.
Throughout South America and the Caribbean one can find many variations and methods for making ceviche. My favorite way to make it I found in the Bahamas. Fresh Citrus juices, lemon, lime and orange; onion, tomato, peppers, and scotch bonnet are the natural fresh ingredients found in the Bahamas style conch salad (ceviche).
As you cross over the bridge heading from Pleasure Island into Nassau you will find several waterside markets serving some amazing ceviche. At those markets it is prepared to order, fresh and delicious. They simply reach a gaff into the water and pull up a string of conchs as they need them.
It is the perfect treat for us here in the Keys when we head out to enjoy a day out at in the Marquesas, Boca Grande, or Women Key.
We prepare our ceviche ingredients at home and then add our freshly chopped catch once we’re out there and enjoy it on the beach. Of course, harvesting conch is not legal here in the Keys so we substitute fish and it is just as good. Sunshine, a cold beverage, sandy feet, and a big bowl of ceviche is one of the great ways we spend our time in Key West!
- 1 pound conch or other white fish (snapper, dolphin, snook, hogfish, cero mackerel)
- 1 large yellow onion diced
- 1 green pepper diced
- 1 tomato diced
- 3 oranges juiced
- 2 lemons juiced
- 2 limes juiced
- 1 teaspoon extra virgin olive oil
- ½ teaspoon garlic
- Sea salt to taste
- Fresh ground pepper to taste
- Minced Scotch bonnet to taste (extremely spicy so be careful)
- ¼ peeled and diced cucumber (optional)
Mix all ingredients let stand for 15 minutes and enjoy
Chef Martin Liz
Culinary Author, and Chef, Martin Liz is a 3rd generation native, Key West Conch. He is classically, French trained and specializes in Key West's fresh seafood. Spearheading the 'Ocean To Table' movement, Chef Martin makes an amazing array of truly unique, Key West and Caribbean delicacies, utilizing local seafood and exotic, indigenous flora and fauna. His natural creativity, coupled with classical training and a desire to preserve the largely lost, culinary traditions of his heritage, meld an exotic mix of Cuban, Asian, Afro-Caribbean and French-West Indies with tastes that are exclusively, undeniably, Key West. Famous for his "Caja China" (Cuban, China Box) Pig Roast, Key West-Fresh Paella, Island Style Smoke and a passion for upscale, Beach Barbecue with indigenous wood flavors, Chef Martin's mission is to bring back the traditional flavors of Key West, that have been lost in time. Chef Martin is also an accomplished, "Gastronomical' Columnist and Published Author, who has been featured in many TV shows, magazines and periodicals including HGTV and Travel Channel's 'Bizarre Foods America', to name a few. He has also conducted seminars, educating guests on the thing he knows best - Conch Cuisine and Culture, at the Atlanta, and Key West Food and Wine Festivals. His culinary accomplishments have landed him, working alongside such well known, chefs as Top Chef Judge, Michael Shwartz, Culinary Author and Chef, Kevin Graham and Norman Van Aken. Chef Martin Liz is currently focusing on a few key, consulting projects, and enjoying keeping Key West Conch Cuisine and Culture alive, through private parties, classes and educational seminars. Chef Martin is available at 305.896.2087 or firstname.lastname@example.org
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