So this past week I was thinking of another way of doing Ceviche. I was in love with the freshness of fish and lime and how the citrus effectively cooked the fish but also maintaining an almost sashimi like quality in the texture of it (meaning I didn’t cook it for that long). Last time I went about it with the mindset of fresh, bright, spicy and rich by mixing it with the Thai green curry but I couldn’t help but think that I really wanted to try for a bright, fragrant and sweet profile.
I used lemons and limes to cook the fish in still, adding in a good amount of shallots and crushed tomatoes for a richer flavor to the fish but I topped it with sweet citrus fruits (if I could get my hands on blood oranges, I would have), with fennel and a balsamic reduction to really take the sweetness to another level. This is probably one of my proudest creations so far and I do hope you enjoy it; it’s ridiculously easy. Just remember when making ceviche that freshness is key!
Ceviche with Oranges, Fennel and a Balsamic Reduction
Feeds 2 or serve as small appetizers for 4
- 12 oz to 1 lb of fresh saltwater fish, for this recipe I chose Halibut, it would have worked just as well with cod or anything firm-fleshed
- 2 oranges (I had navel oranges)
- 1 cup of balsamic vinegar
- A few sprigs of fennel leaves
- 1 large shallot
- 2 ripe and juicy tomatos
- 6 limes
- 2 lemons
- Juice the lemons and limes into a non-reactive (glass or ceramic will work) bowl
- Squeeze the juice and pulp of the tomato in with the citrus juice
- Dice the shallots into small cubes and toss into the juice
- Slice the fish into medium sized pieces, anywhere between thumb sized to half of that, that’s just a matter of preference, uniformity of the pieces is what is most important. Don’t let your slices be too thick or the juice will take too long to penetrate the meat.
- Allow the fish to cook in the juice anywhere from 10-15 minutes, more if you used larger pieces, less for smaller ones. Just pay attention to how white the flesh gets as you cook and don’t allow it to get too flakey.
- While it’s cooking prepare your balsamic reduction by allowing a cup of vinegar to come to a near-boil, then turn the heat down and let it cook down to half a cup, allow some time to cool.
- Prepare your oranges by peeling and removing the skin of the inner fruit so that you can access just the pulp, place the pulp aside before assembling.
- When the fish is done, strain out everything from the liquid
- Plate the fish cold, sprinkling a healthy portion of orange and lightly drizzle on the balsamic reduction, top it off uniformly with the fennel.
- Serve immediately.