Ceviche - Raw Fish Denatured in Lime Juice

We decided to eat in the Central Market in Alajuela one day at lunch. Rob wanted fish but since nobody spoke english we just pointed to the sign on the wall "cerviche de chef" which had a picture of a fish on it. When it came it was like a cold fish salad on a bed of lettuce, topped with avocado and tomato and what we discovered later were palm shoots. On the side was the always present mayo and fried plantains.

A few day earlier Ilene had told us about fish "cooked" in lime juice and served cold. We were sure this is what we had but a lot of the locals had a much smaller serving without all the garnishes. I guess they were the "de chef" part.

It wasn't bad tasting, had no fishy taste, the dressing very limey. The texture even had us wondering if it was chicken. It is funny however because at home we would never eat fish that technically was not cooked. The serving was just way too big.

Not sure if it was Sea Bass that we had or not but that is a common fish here so have included the following recipe for Sea Bass Cerviche.

Ingredients:

• 2 lbs fresh sea bass, cut into 1/2-inch cubes
• 1 cup lime juice, freshly squeezed
• 1 cup lemon juice, freshly squeezed
• 1/2 cup purple onion, chopped
• 1/2 cup red bell peppers, minced
• 1/2 cup parsley, finely chopped
• 1 cup fresh cilantro, finely chopped
• 1/2 cup vegetable or olive oil
• Salt and pepper to taste
• Place sea bass in a stainless steel or glass bowl. Pour lime and lemon juices over the fish. Cover and let it sit for 1 hour. Add onions, red bell peppers, parsley, and cilantro. Mix well. Cover and refrigerate for 2 hours before serving.
• Add olive or vegetable oil, and salt and pepper to taste before serving.
• Serve on a bed of lettuce or on crackers.

Mini-course in protein chemistry: http://www.washingtonpost.com/wp-dyn/articles/A36202-2004Nov9.html

Ceviche Recipes: http://www.angelfire.com/tx/CZAngelsSpace/CevicheRecipes.html