Velella's Drift

An account of Velella's voyage from Seattle to New York via Panama, 2009-2011

A Little Midwinter HEAT

Today is the twenty-fifth of January, yet we’re enjoying the distinct pleasure of perfectly ripe avocados garnishing our fresh ceviche for lunch! We love making ceviche onboard Velella, not only because it’s delicious, but because it’s a way to keep fresh fish around for a day or two longer than normal cooking methods allow. Yesterday, we picked up a kilo of fresh shrimp from the market, made a half of it into shrimp tacos for dinner, and marinated the rest into “Aguachile” ceviche to enjoy underway for lunch today.

Aguachile is a Mexican ceviche recipe popular in all ports along the mainland’s Riviera. We see it on menus everywhere; I found a recipe and decided to give it a try. It’s super simple and truly delicious, so whip up a batch and enjoy a midwinter culinary escape to the tropics.

Ingredients:

1 pound fresh shrimp (or cubed fresh fish of your choice)

1/2 cup freshly squeezed lime juice

1/3 cup finely chopped cilantro

2-4 finely chopped Serrano chiles

1 red onion

1 cucumber

1 ripe avocado

Preparation:

Mexican Aguachile is simple to prepare onboard, and even simpler to prepare before you haul anchor (or at home before you head to the boat).

Butterfly and devein the shrimp, remove shells, and rinse cleaned seafood in fresh water.

Combine lime juice, cilantro, and Serrano chiles (you can puree this mixture if you have a blender; if not, chopping finely and stirring together works well too). Caution: Serrano chiles are hot hot hot—two give a nice mild spiciness to the dish, use four if you want to sweat.

Pour the lime juice mixture over the shrimp, covering completely, and refrigerate overnight or until the shrimp are fully “cooked” by the citric acid.

Garnish with sliced cucumber, red onion, and avocado. Serve with tortilla chips, tostadas, or simple cheese quesadillas on the side—and for an authentic experience, a cold Negro Modelo!

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2 Comments»

  ogm wrote @

yes, please!

  Brook wrote @

Drool.


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