Hello readers of the Marx Foods Blog.  My name is Lazaro; I run the blog Lazaro Cooks! I was quite happy to contribute to an online store as wonderful as Marx Foods (and we are truly honored to have you share your deliciousness with us, Lazaro!). 

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Ceviche is an ancient form of curing fish that has gained wide popularity in restaurants around the world.  In many South American countries it is basically the staple food of their cuisine.  The science behind making a ceviche is pretty simple; no real cooking is done.  The “cooking” of the fish takes place when acid causes the proteins in the fish to denature, which pickles the fish without heat.

There is absolutely minimal change in the actual flavor of the fish.  When we cook a protein chemical reactions happen that alter the original flavor of the food being cooked.  This is why a fresh, expertly prepared ceviche is about as clean an ocean flavor as you could ever eat.  The fish must be really fresh or the course certainly loses its appeal quickly.

Sablefish is my absolute favorite fish to eat.  Many times it is referred to as black cod; however it is not a member of the cod family.  The flesh of this fish is similar to Patagonian Toothfish, or Chilean sea bass, given its creamy fat content.  Sablefish, caught mostly in Alaska, is one of our most sustainable fish to consume.

Mojito is a Cuban drink that has taken the world by storm.  The traditional recipe is basically simple syrup, mint, light Cuban rum, dark Cuban rum, and fresh lime juice.  The adoption of the drink worldwide has brought to light amazingly creative new renditions. Since the drink has an acid component I think it lends itself perfectly for making a ceviche.  Serve this refreshing course at your next dinner party and you’ll be an absolute superstar.

Sablefish Mojito Ceviche

For the Sablefish:
8 oz fresh Sablefish fillet – (skinless)
1 leek – sliced thin on a mandoline (white & light green parts only)

For the Mojito:
1 fluid ounce fresh lime juice
1 fluid ounce lemonade
2 fluid ounce simple syrup – (50% water & 50% sugar)
6 orange mint leaves
2 fluid ounces Havana Club white rum
Havana Club dark rum 

1. Combine the lime juice, orange mint leaves, and simple syrup in a glass
2. Crush with a pestle
3. Add the white rum and lemonade and stir.
4. Top off with some dark rum.

On a clean work surface, slice the fish into thin strips.  In a non-reactive dish, lay down the fish and leeks.  Cover with the Mojito. Cover the dish with plastic wrap.  Allow the fish to “cook” in the refrigerator for 30 minutes.

For the Garnish:
1 Granny Smith apple – cut into matchsticks
3 large strawberries – sliced thin on a mandoline
Orange mint – small chop

That’s it for now…till we exchange a few words again…Peace!

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Browse More:
Black Cod Recipes
Fish Fillet Recipes
Citrus Fruit Recipes
Berry Recipes