A Latin Twist on A Seafood Classic

Arriba Ceviche!

Courtesy Local Catch

A Taste For … Ceviche! 

Other than a dip in the Gulf, the best way to cool off on a sultry day on the coast is to savor the clean, crisp, refreshing flavors of ceviche. The only rule to great ceviche, which is thought to originate from Peru, is impeccably fresh fish or seafood. Luckily, the Emerald Coast has that in abundance. Raw or briefly poached seafood is marinated in the acids of citrus juice such as lime, lemon and sometimes orange, and tossed with any variation of chopped seasonal fruits and/or vegetables, such as tomatoes, mangoes, pineapple, sweet peppers, cucumbers, jalapenos or chilies, onions, garlic and fresh herbs (our favorite is cilantro). Let it marinate for at least an hour. Serve it with sliced avocado and tortilla chips. Pair it with a Sauvignon Blanc or sparkling wine. This dish is quick, easy and keeps you out of the kitchen. There are several delicious versions to sample along the Emerald Coast. Stinky’s Fish Camp serves a shrimp ceviche, Local Catch Bar & Grille’s version is made with grouper, while Fish Out of Water has a red snapper ceviche on its appetizer menu. 

Que aproveche!