A new calendar year, and a new Kosher Challenge. I have to admit, I am not known for making anything small. Partly for being a Jewish mother (eat, kids! It’s good for you!) and more than likely from my culinary background (cooking school teaches you how to cook for a minimum of 6-8, and most restaurants pile the food on the plates!)
This month’s challenge was to make something miniature. I just made cupcakes last week so that was out. I went to an event a few weeks ago in the City (a FoodieChats event, the first ever live in NYC). While I didn’t partake in any of the food or drink, I was able to see what was served, and ask questions of my fellow foodies, who more than happy to describe what they were enjoying.
One of the things served was a form of ceviche, in an amuse bouche presentation. In French, amuse bouche means literally ”to please/tease the mouth” In reality, this translates into what is known as the ‘perfect bite of food’ Just one bite. High end restaurants offer an amuse bouche as an appetizer, but I have seen this presentation done as a dessert as well. I ‘ve never seen a hot amuse bouche, but that doesn’t mean it doesn’t exist.
So, I decided to make something mini (which I rarely do) and make ceviche in amuse bouche presentation (which I never have -ceviche or presentation style). Ceviche is incredibly simple: take an boneless/skinless fillet of excellent fresh fish and cut into small cubes ( traditionally bass, but could be any fish that has good firm flesh, and one that is not oily) Marinate in lemon or lime juice (or both) and add peppers (usually jalapenos) onions, cilantro, a little salt. Let it sit in the fridge, covered. Go take a nap. Come back and eat cold.
The acid from the citrus juice ‘cooks’ the fish, so the texture completely changes. I made a few modifications to this dish, as seen in my recipe. I do recommend if you like heat, add the jalapeno and a form of onion. Since I don’t, I substituted sriracha for my source of heat.
4 oz fillet of sea bass, no bones or skin, cut into small cubes
1/4 of red bell pepper, fine dice
1/4 Italian green pepper, fine dice
Juice from 1 lemon
Juice from 1 lime
1/2 tbsp of fresh cilantro, minced fine
Sprinkle of Dead Sea Salt
Sriracha to taste (add less at first, mix well, then if needed add more)
1) Add sea bass cubes into the juice from the lemon and lime. Mix well so fish is completely covered. Leave sit about 30 mins in fridge, covered well.
2) Add peppers, cilantro, and mix. Taste and add sea salt. Add sriracha, and taste again. You should be able to taste every ingredient separately, as well as have a pleasant hot/sour taste as well. Fish should be firm, and be of ‘rare’ texture.
3) Cover and leave sit in fridge until ready ro serve. Serve the same day to ensure freshness.