Sunday, December 4, 2011
Our good friend and one of Playa's top fishermen, Kike, was out graciously sharing the fruits of his labor this afternoon so I decided to hang around and partake in his bounty. Not only is Kike a great fisherman, he's a darn good cook too. Today, 30 feet from his boat Kike mixed up some fresh ceviche in about 30 minutes with some of his fresh catch and a little help from his friends. The fish today was Jurel and Kike's tailgate served as his beachside kitchen. The following photos show the process more or less from start to finish. For the men who may be viewing this tutorial, I have spiced things up a bit, midway through the presentation in an effort to maintain your interest. Nonetheless, please try to remain focused on the actual food preparation and do not let your eyes or mind wander to less important matters. This is an instructional cooking episode with the sole purpose of showing you something you have not seen before or for that matter, in all likelihood, something you will not ever see again. Okay Kike... let's roll! On to the photos. You can click on any of the photos to enlarge them.
|The all important lime juice. At least 12 limes|
Step 1: Squeeze a dozen or more fresh limes into your plastic container. Use a lime squeezer to make this simple and effective. Try to leave out as many paint chips and pieces of rust as possible from the kitchen counter which in this case is the bed of Kike's pickup truck.
|2 or 3 purple onions, finely diced|
|1 bunch chopped cilantro leaves and stems|
Step 3: After rinsing 1 bunch of fresh cilantro in saltwater (located 30 feet away in great abundance although you can use fresh water in a pinch), chop the cilantro finely and add to the lime juice and onions. As you can see from the photo, you should be on your third warm beer by now with nine more left in reserve.
|Please keep your eyes on the habanero|
|About 1 to 1 & 1/2 kilos of fresh fish (cubed)|
Step 5: Time to start adding the fish. It is at this point that Kike decided to invite an assistant in to help out with the cutting, which most of us on hand agreed, was a stroke of genius on his part as we were getting somewhat tired of his stories and his chopping. Now, with renewed interest we watched the assistant very closely while we sipped on warm beer so as not to miss whatever it was she was doing.
|Use a kitchen helper whenever possible|
Step 6: Because adding the fish is such an important step in the preparation of the ceviche, we decided to add another picture of it here.
|6 or 7 roma tomatoes diced very small|
|Add salt and pepper to taste and mix well|
|The coup de grace!|
|Time to eat! Thanks Kike!!|