The Crafty Conservative
Nine years ago (I still can't believe it has been that long) I started an 18 month mission for my church to Guadalajara, Mexico. I was nervous. I didn't speak Spanish. I didn't like different foods (anything other than pizza, hamburgers, chicken, eggs, your basic non-spicy, non-threatening fare). I didn't know what I was getting myself into. But, I was excited and ready to go!
The Guadalajara mission has since been split into two since I served there and I don't know the exact boundaries now. At any rate, I served in the Mexican states of Jalisco, Nayarit, Michoacan, and Colima. In Colima, I lived in Manzanillo. It is right on the beach. We had a hammock and coconuts in our backyard. Geckos lived in my suitcase and shoes. It was there that I was turned on to seviche. *I'm pretty sure it is spelled with an "s". In Mexico the "s" and the "c" are mistaken for each other and I've seen it spelled both ways.*
Seviche is a dish that can be served many ways. I'm going to tell you how you can make it yourself and serve it my all-time favorite way: on tostadas. YUMMY!
You'll need to get a pound of fresh, firm fish. In Mexico, we used huachinango. I think that is red snapper. I used haddock today since they didn't have any snapper. First you need to cut the fish into small cubes (about the diameter of a ball point pen). Put it in a glass or stainless steel bowl (I used my batter bowl...convenient because it has a lid). Squeeze the juice of 2 lemons and 2-3 limes onto the fish. It should almost cover it. Stir it up. Cover the bowl. Put it in the fridge for 4-6 hours or until the fish is opaque all the way through. You should stir it once and hour or so during this time. The lemon and lime juice "cook" the fish. Once it is done "cooking", drain the liquid. You can store this up to 18 hours before serving.
In my small batter bowl, I put a diced white onion, and a diced tomato (no juice). Add to that cilantro to taste. I love cilantro so I just grab a big handful and cut it up right into the bowl. Stir it up. You can add some salt and lime juice to this if you want, but I find that the fish does this job rather nicely.
I keep the tomato mixture and the fish separate until I serve it up. Then, if I have more tomato mixture leftover, I use it to make salsa.
To serve: on a tostada (I love El Charro brand but any will do), place a spoonful or two of the tomato mixture on top and spread it around. Then, add your fish. Sugar Daddy likes avocado on his. I pass. Traditionally it is served with avocado. Eat it up and enjoy!
I have certainly expanded my food horizons since I left on my mission...probably not enough for my in-laws, but my family is amazed by some of the things that I'll eat now. So, there you have it. Seviche. One of my favorite foods.
Wednesday, August 03, 2005
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My husband lived in Guadalajara and Mexico City for a while and he LOVES seviche, geckos, hammocks, etc. -- the whole shebang. I think we'll have to try out your recipe -- I'm sure he'll be happy. I'll pass the recipe on to him and have him make it for me :-)
ReplyDeleteEwww! I didn't go on a mission and I'm still picky. This does not sound good to me. Someone would have to make it for me and I *might* give it a try :-).
ReplyDeleteYou eat fish, Christy? That does surprise me. I just might like this, but I'm not sure the kids would. (Then again, what do they eat?) Maybe I will make it for Dave and I on a fish stick night. When I try it, I'm with SD on the avocado. Yum!
ReplyDeleteI LOVE LOVE LOVE fish! Melessa, how could you not know this? :) It's true, though. Seafood=yum in my book. It's veggies that I'm scared of.
ReplyDeleteYou must make this sometime when I'm in the right state!
ReplyDelete