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 photo via foodista.com The first time I ever had ceviche was in the Mission district of San Francisco. My friend Ian was shocked--shocked!--that I had never tried it, and had never even heard the word "ceviche" spoken, thought I spent a lot of time saying it once I heard it. Ceviche! Ceviche! It is fun to say. He dragged us, me and his wife, to a tiny little hole-in-the-wall on Mission Street, and prodded me forward to request one ceviche, please. One fish taco. Because I trust my friend Ian, as he is as big a foodie as I am ever likely to meet in this life unless Anthony Bourdain and I finally consummate our love, I trusted that the very notion of a fish taco, setting aside all of the offensive metaphorical connotations, was not a very terrible idea. It was possibly the least terrible idea anyone's ever had. It is not just a fish taco--it is a crunchy tortilla layered with the freshest, most crisp-tasting chunks of delicious seafood you have ever melted in your mouth. I spent a long time thinking it was something I could not actually attempt at home--how could I possibly replicate that perfect tang and mixture of flavors? But it turns out that if you've got a few hours to throw a citrus marinade on a bowl of fresh white fish, you can make yourself another one of those perfect no-cook summer suppers you've heard so much about. And if you haven't had ceviche, it will change your life. 5 CommentsLeave a comment |
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Glad you enjoyed it, Anne!
My husband is from El Salvador and whenever we go to the beach there, he gets coctel de concha, a type of ceviche.
I personally can't stomach it (coctel de concha is semi-alive when you eat it--the juice 'kills' it) but he LOVES it, and white-fish ceviche, too.
Very healthy, as it's marinated in lime juice mostly.
Plus, it's a total beach food that reminds me of lazing on the sands of Costa del Sol in hammocks, me sipping a "sandia licuado" (watermelon juice) and him eating ceviche, during my many visits to see him.
Sigh.
Funny how food can take you back!
Thanks for using my photo! I appreciate it.
I am so addicted to ceviche that I am making it again tonight, but with fresh albacore tuna loin. Tender and delish!
Great blog! Best of luck...
Sheri
I have yet to try ceviche, myself. My poor, poor husband, transplanted from SoCal to Oklahoma, misses it so much and talks about it all the time. A couple of nights ago he craved it so much that he tried to make some out of some frozen salmon he had in the fridge, but was sorely disappointed by the results.
I'm heading to a Mexican restaurant after work, but it's a big chain, and I doubt they serve it. If they do, though, that's what I'm having.
Well, for us in Mexico Ceviche is very common, but we eat it as a seafood cocktail, or over Tostadas (deep fried tortilla, or baked stiff tortilla), not in tacos. Fish Tacos (always with soft, warm tortillas)are more popular in the northern states of Mexico, and the fish is always cooked. If the tortilla was crispy, you ate a Tostada de Ceviche, not a Taco de Ceviche. De-li-cio-so!!
Thanks for the correction, Luz! Also it was shrimp, not fish, so substitute "shrimp" for "fish" and "tostada de ceviche" for "taco" and that is what I told her to order. I love El Farolito.