(VIDEO: Nothing says South Florida like fresh ceviche. Watch as Chef Norman Van Aken prepares a light and healthy fish recipe that has a Latin flair.)
The countdown to Family Fit Fest is on. Today Chef Norman Van Aken plates a delicious ceviche dish that is healthy and refreshing for any South Florida gathering.
Miami Dolphins Family Fit Fest Presented by Baptist Health South Florida will be held on Saturday, April 18, from 10:30 a.m. to 3 p.m., at the Doctors Hospital Training Facility at Nova Southeastern University, 7500 SW 30 Street, in Davie. Admission is free. The event will feature health screenings, interactive fitness activities, play zones, snacks and refreshments, raffles and giveaways.
To learn more about the event go to BaptistHealth.net/DolphinsFest [1]
Ceviche with ‘Leche de Tigre’
4 servings
INGREDIENTS
FOR THE LECHE DE TIGRE:
¾ cup lime juice, freshly squeezed
2 tablespoons celery, roughly chopped, inner stalks preferred
1 garlic clove
2 tablespoons ginger, minced
½ habanero pepper, stemmed, seeded, minced
2 tablespoons red onion, roughly chopped
¾ cups ice
½ pound white firm fish filet, bite sized
1 tablespoon cilantro, leaves picked and roughly chopped
Kosher salt, to taste
FOR CEVICHE GARNISHES:
1 ear fresh corn, cut from the cob
1 sweet potato, peel, cube and boiled until tender, but not falling apart
¼-½ cup red onion, sliced
1 chile (habanero, serrano or any other chile you like), stemmed, seeded, minced
½ cup fresh popped popcorn or cancha (Peruvian corn ‘nuts’)
sprigs of cilantro
METHOD
1. Put the lime, celery, garlic, ginger, habanero, red onion and ice in a blender. Blend until everything is well mixed.
2. Marinate the fish in the mixture for approximately 30 minutes in the refrigerator. Prepare the garnishes.
3. After the fish is done marinating, stir in the corn, sweet potato, red onion and chile. Check seasoning and adjust salt as desired. Spoon into serving dishes, garnish with popcorn and cilantro sprigs.
4. Note: A nice way to serve is to set the ceviche bowl over a bowl of ice.
Consuming raw or under-cooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness
Source
© All Rights Reserved by Norman & Janet Van Aken
Provided by ‘In the Kitchen with Norman Van Aken’