From the second Project Food Blog details were posted, I knew what I’d be making for Challenge #2. I had been jonesing for an excuse to prepare homemade ceviche, and this was it. I promptly began recalling memories and researching recipes for my trip through unchartered challenge territory.
The perfect mix of nerves and excitement, ingredient shopping felt strikingly similar to the first day of school. Call me a nerd, but as a ‘misser’ of that feeling, I was stoked. I unpacked the the key limes, grabbed a cutting board, and began halving as my grocery sacks sat full on the counter. Impatience?
I cubed the sea bass into smaller than bite sized portions as I was unsure of exactly how long it would take for the raw meat to marinate to safety. I tossed the fish, squid, fresh cilantro, minced jalapeno, and red onion into the bottom of the hand juicer and started, what I knew would be, this recipe’s most time consuming task: juicing a gazillion teeny key limes.
What probably took less than 20 minutes seemed like an eternity. I honestly couldn’t see a light at the end of this juicing tunnel. And my fingers!!!
I periodically stirred the mixture, not out of necessity, but as a means to make myself busy. And I took up another ten minutes of the hour by making two traditional ceviche sides: sweet potatoes and corn.
At a little less than 60 minutes, I transferred the ceviche to a pie plate and matched the mixture with coconut milk to cut the tartness of the key limes.
I was finally finished and oh so excited to see how my creation stacked up to my restaurant favorite. Once again, I proved that making mollusks at home is not a good idea. BUT! The sea bass was exquisite and Project Food Blog… You deserve a big saucy thank you for helping me conquer yet another at-home fare fear!