It is a gorgeous day out today. Next to zero clouds in the sky, high 80s with a great breeze. Absolutely beautiful.
So I putzed around a bit, cleaned up the apt, then headed out with food on the brain. Fresh food.
Days like today call for fresh food and fresh food only.
Having mentally agreed on that, I made for my seafood market. Almost immediately, I was drawn to the fresh fish on display. Specifically the ‘Snappah’.
I got closer and was pleased to find the snapper was from Panama. Flown in this morning.
Oh fuck yeah.
So let’s see, beautiful, summer day out…Panamanian Snapper….
I’ve never made Ceviche before but after Panama, I’ve been patiently waiting for juuuuust the right time to try my hand at it. Panamanian Ceviche is like what Clam Chowder is to Boston. Like Philly to a Cheesestake. LA to Pornstars.
My POINT is, I’ve had the best and today was the perfect opportunity to try and recreate it. My only regret is that I didn’t have a bottle of Rosé to go along with it.
What I Used
1 .25lb Snapper Filets (skinned). 1/4 cup thinly sliced Red Onion (1/2″ slices). 3 tbsp chopped Cilantro. 3 limes (halved). Salt. Pepper. Bread (toasted).
What I did
Slice the snapper as thin as possible into 1/2″ long pieces. On the bias if possible.
Put in a large bowl.
Next slice the onion, chop the cilantro and add them to the bowl of Snapper.
Using a fork, toss to combine.
Season generously with salt and pepper.
Squeeze the halved limes over the snapper and toss again.
Marinate the mixture in the ‘fridge for 2 mins to allow juices to be released from the snapper.
The lime juice sort of cooks the snapper, turning it an opaque, white color.
Lastly, optionally, toast a couple slices of bread and slice longwise into 3 pieces.
To serve, divide the snapper into clear glasses and serve with the warm toasts.
I’m gonna go on ahead and cross this off the Bucket List.