an Italian ceviche recipe and being lucky to eat ceviche all year round :-)
my Italian ceviche recipe inspired by Sicilian flavors and spices: mint, cinnamon and fresh basil
when you should and should not eat ceviche
A Mexican friend told me they traditionally do not eat CEVICHE on months without an R in the name (May, June, July & August).
There is an ancestral reason: these are the hottest months of the year and it is way more difficult to keep the fish fresh.
Sure, nowadays it sounds obsolete, but traditions are traditions.
Lucky me: I have no ceviche traditions, just a spasmodic love for it.
And I live in Italy.
This means I can also fluster traditional recipes.
So I did.
Latin friends, be clement to me… I swear, it was a good idea.
More ceviche recipes
If you really can’t let this go, and you want to go back to traditions, well…
I might partially be able to help you:
- You may try the basic ceviche recipe (to which I added lime zest).
- You may try the coconut milk ceviche (to which I added juicy mango)
- Or you may visit Ecuador and try the shrimp ceviche recipe (I just added decorative edible flowers here :-).
For now, let’s cook Italian!
the Italian ceviche recipe
- 1 medium sized tuna filet
- 2 big lemons
- ½ big tomato
- 1 shallot
- 1 big sprig of mint
- 1 handful of basil leaves
- 1 teaspoon of ground cinnamon
- 1 teaspoon of extra-virgin olive oil.
- Remember: always freeze the fish for at least 24 hours before making ceviche.
- Juice the lemons.
- Dice the tuna filet, place it in a bowl and cover it with the lemon juice. Set aside and let marinate, at room temperature for at least a couple of hours.
- Finely chop the shallot, the tomato and the fresh herbs. Place everything in a bowl and season with olive oil, a pinch of salt and cinnamon. Set aside.
- When the fish is ready (flesh has cleared up), drain it and mix up the two bowls.
- Serve your sicilian tuna ceviche with tortilla chips, place them in fish burritos or tiny delicious taquitos.
- Also, why not (we are mixing cultures here…), have it with a fresh baked French baguette.