Summer Recipe Series – End of Summer Ceviche

By Anush Elbakyan

September 17, 2014

1 minute to read

Summer Recipe Series presented by the BCAE. Chef Ignacio Lopez of Cambridge’s Beat Hôtel shows Jenny Johnson how to make the end-of-summer ceviche.

Three-Part Recipe:

The Fish: 16 each, clams, little neck or other, shucked, meat removed from shell 4 oz, fresh firm white fish (striped bass, mahi, or snapper) 4 oz, baby shrimp, raw or cooked 4 oz, calamari or octopus (cooked) 8 each, oysters, shucked, meat removed from shell

The Pico: 1 cup, cucumber, medium dice 2 cups, heirloom tomato, medium diced 1/4 bunch, cilantro, washed, rough chopped 1/4 cup, spanish onion, small diced Salt and pepper to taste

The Juice: 3 cups clamato tomato juice 1/2 cup ketchup 1 tablespoon magi seasoning 1/2 tablespoons worcestershire 1 tablespoon Tabasco 2 tablespoons adobo (you can use the juice from chipotles in adobo) 2 each lime juice Salt and pepper to taste

Make the juice, the pico, and then prep the fish. Mix ingredients together one hour before serving. Serve in four glasses or 6 oz cups with tortilla chips.

This dish is typically made by marinating the seafood in lime juice and hence cooking it with the acid in the juice. Traditionally it is not made with raw fish but at The Beat, Lopez likes to make it with a mixture of both, cooked and raw seafood. This provides juxtaposed textures; the firm cooked shrimp and calamari, with the crunch of the cucumbers in the pico de gallo, and the silky texture and flavor of fresh raw fish.