Ceviche, a dish that originates in South America, is fresh fish cured and cooked in lime juice. It is often served alongside corn and sweet potatoes. In this Vineyard version, the corn is added to the ceviche along with fresh tomatoes and basil. This appetizer works for a hot August night when no cooking is required. Use local fluke or striped bass if scup is unavailable.
- 6 scup fillets, cut into a 1/4-inch dice (about 2 cups diced fish)
- 1/2 cup freshly squeezed lime juice (reserve 1 tablespoon)
- 1/2 cup seeded and diced tomatoes (1/4-inch dice)
- 1/2 cup fresh corn (kernels removed from 1 corn cob)
- 1 1/2 tablespoons olive oil
- 1/4 teaspoon cayenne or smoked sweet paprika, or to taste
- Salt to taste
- 12 fresh basil leaves, sliced razor thin, plus some for garnish
- Tortilla chips for serving
1. Place the diced fish into a glass or ceramic bowl. Reserve 1 tablespoon of the lime juice and pour the rest over the fish and mix well. Place in the refrigerator for 4 hours before serving, stirring occasionally. When the fish turns from translucent to opaque (white), it is ready.
2. Cook the corn in a bit of boiling water for 1 to 2 minutes; drain and cool with cold water. When ready to serve, drain the lime juice from the fish. Mix in a bowl with the fresh tomatoes, corn, olive oil, 1 tablespoon reserved lime juice, cayenne, and salt to taste. Mix in the thinly sliced basil. Test on a tortilla chip and make any needed adjustments. Keep chilled until ready to serve.
3. To serve: top tortilla chips with a dollop of the ceviche or serve in individual appetizer-size glasses with a bowl of chips.
This recipie was originally publised in the article What's Scup.
