An escape from winter: hake and honey ceviche
Seriously craving a healthy, light and summery dish? You can't beat ceviche. While I know it's winter, I can't eat braised and roasted things every day. So saddle up, grab a sun lamp and pretend its summer.
It is essential to get the highest quality fish. While the fish is going to cook in the acid, you don’t want to roll the dice. Any flakey white fish will work, but I prefer the super meaty texture of hake. Cod is a good substitute. I grabbed our fish at the 97th street market at the Pura Vida stand. Top notch stuff, and super helpful dudes.
To help stave off sickness and the seasonal sniffles, use some quality honey from the lovely folks at Nature's Way Farms. They're at a few markets around the city, so see where they vend closest to you!
- 12 ounces hake filet
- 2 tbsp. Sriracha
- ½ cup cilantro leaves
- ½ cup red onion, finely minced
- ¾ cup orange juice, freshly squeezed
- ½ cup lime juice, freshly squeezed
- 1 tbsp. apple cider vinegar
- 1 tbsp. honey
- 1 tsp. toasted, ground cumin
- salt to taste
- 1 ripe avocado
- tortilla chips for serving
Begin by pulling all the bones out of the filet. Cut the fish into ½ inch “cubes”. Keep the fish in the fridge while you continue the process. Juice the oranges and limes. Whisk in the honey, Sriracha, apple cider vinegar, cumin and salt. Chop the cilantro roughly, and mince the red onion. Mix the cilantro and red onion into the marinade. Taste for salt, and when you’re satisfied with the salinity, fold in the fish. Cover, and let the fish “cook” in the acid for an hour in the chill chest.
After an hour, cut up the avocado and mix into the ceviche. Enjoy immediately with tortilla chips.