Zafrán Tico Ceviche
Background and History
Ceviche is a popular dish in many coastal regions of Latin America, often associated with the culinary traditions of countries like Peru, Mexico, and Costa Rica. "Tico," a colloquial term for a Costa Rican, signifies the recipe's roots in Costa Rican cuisine. Zafrán, or saffron, adds a unique twist to the traditional ceviche with its aromatic and slightly floral flavor, enhancing the dish's vibrant personality. The blending of fresh seafood with citrus commonly goes back to ancient civilizations, where the technique of marinating was used for both flavor and preservation. Ceviche represents a melding of cultural influences and is celebrated for its freshness and zesty taste.
Ingredients
- Fresh Fish (750 grams, preferably sea bass or snapper)
- Lime Juice (from 8 limes)
- Saffron (a pinch)
- Red Onion (1 large, thinly sliced)
- Cilantro (a bunch, finely chopped)
- Chili Pepper (1 or 2, depending on heat preference)
- Salt (to taste)
- Pepper (to taste)
- Olive Oil (2 tablespoons)
- Avocado (optional, diced for serving)
- Corn Tortilla (as an accompaniment)
- Pickled Onions (optional, for garnish)
Preparation
Step 1: Prepare the Fish
Begin by rinsing the fresh fish under cold water and pat dry with paper towels. Carefully cube the fish into bite-sized pieces ensuring the cubes are even in size – typically half an inch. This helps the fish to "cook" uniformly in the acidity of the citrus juice.
Step 2: Marinate the Fish
Place the fish cubes in a glass mixing bowl. Drizzle the lime juice over the fish, ensuring it fully covers the pieces. Add the saffron to the mixture to infuse it with its distinct hue and aroma. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes or until the fish turns opaque.
Step 3: Prepare the Vegetables
While the fish is marinating, thinly slice the red onion and soak it in ice-cold water. This will take the edge off the raw onion, making it milder and crisp. Dice the cilantro leaves finely and slice the chili peppers into thin rounds, adjusting your quantities to control the heat level. Drain the onion before use.
Cooking Process
Step 4: Combine Ingredients
After the fish has adequately marinated, remove it from the refrigerator. Drain excess lime juice if you prefer a less acidic ceviche. Gently toss the marinated fish with the prepared onions, cilantro, and chilies. Season with salt and pepper to taste.
Step 5: Add Final Touches
Drizzle the mixture with a couple of tablespoons of olive oil. If desired, add cubes of avocado which adds a creamy texture that contrasts beautifully with the acidic marinade.
Serving Suggestions
Enjoying Your Ceviche
Traditionally, corn tortillas are served alongside ceviche, offering a crunchy texture that complements the dish's ingredients. You might also experiment with pickled onions for extra depth of flavor. Lay slices of ripe avocado alongside for a sumptuous addition or as an alternative garnish. Finally, pair your ceviche with a chilled, refreshing beverage for a full tropical culinary experience.