Chef's recipe: Summer ceviche from Frida Bistro
Chefs Raul Mendez and Chano Mendez • Frida Bistro
Ceviche a raw fish marinated in citrus juice is a staple at Frida Bistro because there are endless variations. It's a great appetizer or a light dinner for one.
The restaurant changes the preparation seasonally. This summer's version has "great texture with the crunchiness of cucumber and jicama, sweetness from the pineapple and papaya, and spice from the jalapeÃ±o," says Josh Marans, spokesman for the restaurant.
While the fish in ceviche is not cooked using heat, acids from the citrus do "cook" the meat to a degree; the longer you let it marinate, the more it will cook. The citrus juice will not kill the bacteria the same way heat will, so it's important to use fresh, parasite-free and disease-free fish, Marans said.
Frida Bistro • 545 W. 700 South, Salt Lake City; 801-983-6692.
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Ceviche de atÃºn
1/2 cup orange juice
1/2 cup lime juice
1/2 of one cucumber
2 medium jalapeÃ±o peppers*
1 batch cilantro
1/4 cup pineapple, diced
1/4 cup papaya or mango, diced
1/4 cup jicama, diced
1/4 cup cucumber, diced
8 ounces raw Ahi tuna, cut into cubes**
Fresh greens, for garnish
For the citrus dressing, combine orange and lime juice, 1/2 cucumber, jalapeÃ±os and cilantro in a blender. Blend until liquefied.
In a bowl, combine diced pineapple, papaya (or mango), jicama and cucumber. Add tuna and jalapeÃ±o/lime dressing. Toss to combine. Taste and season with salt and pepper if necessary.
To serve, garnish bottom of a serving platter or bowl with seasonal greens. Top with ceviche.
*For less spicy dish, use one pepper or deseed peppers before blending.
**Shrimp, salmon, or swordfish may be used as a substitute.
Servings • 4
Source: Frida Bistro
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