{ Serves 2 or 3 }
Ceviche is something I crave every now and then. It’s sharp and vibrant and gets my taste buds going.
I spent a couple of days in mainland Ecuador looking for food suppliers while Eos was in the Galápagos Islands. I was by myself in Quito, which is notoriously dangerous, wandering the streets going from market to market. I made it out safe and sound, and although it wasn’t a comfortable experience, I’m grateful for the ceviche I ate there.
Ecuadorians add ketchup to their ceviche, which sounds terrible, but a little bit makes an already good dish more interesting. In my recipe it’s almost undetectable after the two hours in the fridge, but it makes a difference. I think you should give it a try, but make sure you use only the very best quality ketchup. If you don’t have that, then you can leave it out of the recipe.
10 ounces striped bass (you could use halibut, or another type of bass, if you like), diced into 1/2-inch pieces
2 lemons
2 tomatoes, seeded and neatly diced
2 tablespoons finely chopped red onion
1 teaspoon agave nectar
1 handful cilantro, roughly chopped
1 small garlic clove, minced
1 teaspoon minced fresh ginger
1 tablespoon chopped mint
11/2 teaspoons best-quality ketchup (optional)
Maldon or other flaky salt
Tortilla chips, for serving (optional)
Combine all the ingredients in a nonreactive bowl and refrigerate for at least 2 hours and up to 24 hours. When you’re ready to serve, give it a good mix around and check your seasoning. I like to eat ceviche with good-quality tortilla chips.
Morocco.
Istanbul.
