Ceviche, a specialty seafood dish popular in Peru and many other Latin American countries, might seem like an intimidating dish to make at home, as if it’s something to order only when dining out. But in fact, the making ceviche is quite simple—and you can get creative with the types of fish and seasonings you use.
At a recent dinner at Crave Fishbar, an Upper West Side restaurant focusing on seafood, sustainability and eco-consciousness, I tried Executive Chef Todd Mitgang’s Barramundi Ceviche with charred spring onion, asparagus, corn, and piquin chile broth.
This ceviche recipe is easy to make at home, and you can incorporate your own spin, if you like.
Crave Fishbar’s Executive Chef Todd Mitgang shares his ceviche recipe with us. He says that home chef can prepare this dish with any white fish, such as bass, snapper, porgy, fluke or rock fish.
And while I recommend you make this ceviche recipe at home, if you find yourself on the Upper West Side (I’m often at the American Museum of Natural History with my daughter), go to Crave Fishbar for dinner: you can slurps oysters from both coasts, dig your spoon into a unique lobster curry, and even nibble on some Jamaican Jerk spare ribs. Plus, the desserts are better than at most seafood restaurants with Frangelico tiramisu and peanut butter cake with honey ice cream from Il Laboratorio del Gelato.
Crave Fishbar is located at 428 Amsterdam Avenue near West 81st.Their Happy Hour, from 5-7 is a treat. If you’re not in NYC, you can get a taste at home with this ceviche recipe from Chef Mitgang.
Ceviche Recipe from Executive Chef Todd Mitgang of Crave Fishbar:
1 litre of fresh lime juice
1 piece of ancho chili
10 Pieces of Pequin Chili
1 teaspoon of tomato paste
2 teaspoons & 1 teaspoon of salt
1lb of a fresh white fish (Bass, Snapper, Porgy, Fluke, Rockfish), cut into small pieces
1 teaspoon of chopped, charred Spring garlic
1 cup of blanched, chopped asparagus cut into 1/8 Inch Pieces
1 cup of charred corn
Popcorn
Cilantro leaves for garnish (optional)
Add all ingredients in the first group into a blender and blend until combined. Place the cut fish in a mixing bowl and top with the lime mixture. Cover and refrigerate for an hour or so. When you’re ready to serve, place the remaining ingredients in a mixing bowl and season with Extra Virgin Olive Oil and salt. To plate, place the fish with the cold lime broth in a bowl. Top with asparagus and corn. Garnish with popcorn and cilantro leaves.
