Ceviche is one of my favourite things to order when we eat out in Cayman. You always know that the fish is fresh and every restaurant has a slightly different take on it.
In my humble opinion, Morgans’ has the best and the garlic bread they serve to accompany it is just ludicrously good, but George Town Yacht Club puts up a good fight and Agua offers delicious little spoons so you can try a variety of different types in one sitting.
Last weekend the boys had a successful fishing trip to 12 mile bank, reeling in a 30lb Wahoo (you can’t say Wahoo without a little cheer and a fist pump by the way) and a nice sized Mahi-Mahi so I decided to try my hand at my own ceviche concoction.
To make your own you’ll need lots of lemons and limes, an orange of a couple of tangerines, a red pepper, one onion, salt, pepper, cilantro and some chilli flakes if you’re that way inclined. And a big chunk of fresh fish of course! If you haven't caught your own you need sushi grade fish from a fishmonger.
Start by chopping everything up and mixing it together in a bowl.
Squeeze the lemon and lime juice all over the other ingredients until everything is swimming.
Pop the whole lot in the fridge for a couple of hours to “cook” (the acid in the citrus juices will sear the fish) until it looks something like this.
And you’re done!
Pile onto a plate with some salty tortilla chips or into a halved avocado if you’re a bit more peckish and enjoy.
WAHOO that’s good.
And the best bit? Ceviche is fat free, carb free and generally really good for you. No wonder it’s called Wahoo! :)