Friday, May 19, 2017

#ThankYouMiami How-To: Making DÔA's Traditional Ceviche

Summer is making an grand entrance like a prima donna on My Super Sweet Sixteen. The bipolar weather the last few days is a testament that we're already settling into the seasonal routine of sweltering, steamy heat followed by apocalyptic downpour.

While there's nothing I can do about the rain, except remind you that true Floridians don't own an umbrella (we just don't), I want to do all I can to help you beat the heat. Today that means sharing a recipe for my favorite boat day/beach day snack: ceviche.

A huge thanks to DÔA's very own Chef Carlos Estarita for sharing his traditional ceviche recipe with us. My mouth is watering just thinking about how perfectly refreshing the citrus juice is and how perfectly light the fish is when it's hot outside. Plus, it's super simple to make!

I recommend using fresh fish from a fish market like Chef Estarita for best results. From experience, the best fish markets in Miami are Don Camaron on NW 37 Ave, Captain Jim's in North Miami, or Miami River staples Casablanca and Garcia's. Enjoy!

Traditional Ceviche Recipe
8g garlic
6g ginger
50g red onion
30 g celery
250g lime juice
6 cilantro stems
3 aji limo (no seeds)
9g kosher salt
110g fish
1 small sweet potato (cooked)
Large bowl

Leche de Tigre (Citrus Juice)
Place a large bowl over ice. Chop garlic, ginger, onion (save 1/5 onion for ceviche), and celery. Mix chopped veggies in bowl, keeping over ice at all times. Squeeze lime juice and add to bowl, allowing to marinate for about 5 minutes.

Puree mix in about half of the liquid, pulsing no more than 3 to 5 times. Strain (with chinois if possible) and combine with rest of liquid back in bowl, keeping cold at all times.

Trim and chop fish into small rough chunks, season with kosher salt. Let sit for about 2 minutes. Thinly slice remaining onion and chop cilantro, aji limo and sweet potato (into chunks), then combine with fish. Add fish mix to leche de tigre bowl. Let sit on bowl over ice for a minimum of 2 minutes. (For maximum flavor results, let sit in fridge for a couple hours. I like prepping about 2-3 hours in advance. I also like adding a little bit of heat with finely diced jalapeño.)

Do you like ceviche? What are your favorite restaurants for ceviche in Miami? What are your go-to places to grab fresh fish? What recipes do you like to cook up for a beach day or day on the boat? Leave a comment below or send us a tweet @ThankYouMiami!

1 comment

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