Red Snapper Ceviche with Watermelon, Cucumber and Pickled Ginger
By Maro Desjardins
Maro Desjardins from Maro’s Cooking is back this week with her latest installment of our summer recipe series.
Check out the rest of our summer series below. Be sure to tag your recipes with #30afoodandwine
Farmer’s Market Tomato Tart with Feta and Thyme Crust
Farmer’s Market Grilled Okra Salad
Grilled snapper and Seared Scallops with Parsley-Mint Chimichurri
Summer Peach Salad with Blueberries, Roasted Asparagus, Feta, Basil and Mint
When you are lucky enough to have fishermen in the family and access to their catch, this is an excellent and delicious way to enjoy the catch of the day. If you are looking to do some fishing here on 30a, the source of this snapper was gifted by some friends who chartered a boat with Grayton Girl Charters and caught their limit of fish, so I was the happy recipient of some gorgeous, fresh filets! The Captain filets the fish for you on site, so it is ready to eat that very evening. I really love Ceviche as it is such a healthy, pure and delicious way to enjoy fresh fish and lends itself to so many different flavors. To enjoy this fish, there is no need to heat up the stove or turn on your oven. The fish actually “cooks” as it marinates in the citrus. This Ceviche recipe steers away from its classic roots, as it has some asian inspired flavor. I especially love serving it as an appetizer, and it pairs beautifully with a cold glass of Sancerre.
Serves 6, as an appetizer
1 pound fresh, skinless snapper (other white fish works as well), cut into 1/2-inch dice
1 1/2 cups fresh lime and lemon juice combined
1 small red onion, chopped into fine dice
3 Persian cucumbers, diced into 1/4-inch pieces
1 1/2 cups diced watermelon, seeded, 1/2-inch pieces
1 jalapeño, stemmed, seeded and finely chopped
1 tablespoon finely chopped pickled ginger
1 loosely packed tablespoon finely chopped mint, plus a few leaves for garnish
kosher salt, to taste
1 large ripe, but firm avocado, peeled, pitted and diced 1/2-inch dice
2 teaspoons black sesame gomasio
tortilla chips or sturdy crackers, for serving
Directions: In a 1 1/2-quart glass or stainless steel bowl, combine the fish with the lime/lemon juice combination. You should have enough juice to cover the fish and allow it to be immersed in the liquid. This will insure that the fish cures evenly. Cover and refrigerate the fish for a minimum of 4 hours. When the fish no longer appears raw when broken open, it is ready. It will develop a whitish flesh. Drain the fish in a colander and discard the juices.
In a large, clean bowl, mix together the cucumber, watermelon, red onion, mint, pickled ginger and stir in the fish and season with about a 1/2 teaspoon of salt. Ceviche can be refrigerated at this point. Just before you are ready to serve, gently stir in the diced avocado and sprinkle with black sesame gomasio.
Serve Ceviche with large tortilla chips or with crackers and enjoy!