At my friend Dan's BBQ last week, he started off the feast with a fantastic Tomato Basil Ceviche. It the perfect tasty and not too filling appetizer before the main course of red curry pulled pork sandwiches. I've been thinking about recreating it at home myself because ceviches are relatively easy to make and usually a crowd pleaser, the only challenge is finding fish fresh enough to serve raw.
Dan went to the New Deal Fish Market in Cambridge to get his fish (he used a combination of mackerel and snapper). They assured him that the fish he was buying was swimming that day--it doesn't get much fresher than that.
New Deal Fish Market
622 Cambridge St
Cambridge, MA 02141
Sakanaya in Allston is a great spot for select cuts of fish, such as sushi grade or blue fin toro. You can also get some fresh sushi made for you right in the store.
75 Linden St
Allston, MA 02134
The North End Fish Market has not only fresh fish to take home, but they prepare sushi for you at the counter as well. Bonus = they also have an awesome lobster roll. The store owners are really helpful when it comes to choosing fish and answering questions about preparation.
North End Fish Market
99 Salem St
Boston, MA 02113
Morse Fish Company in the South End is half fish market half clam shack, so you can pick up some fresh fish for dinner and enjoy fried clams for lunch.
Morse Fish Company
1401 Washington Street
Boston, MA 02118
Here's Dan's original recipe for Tomato Basil Ceviche, you can find step by step photos on his site, The Food In My Beard.
6 big tasty summer vine ripened tomatoes
4 ears of corn
About 20 basil leaves
1 smallish red onion
5 Pepperoncini plus a tablespoon of the juice from the jar
Around 10 lemons
1 clove garlic
1 or 2 teaspoons of red pepper flake
2 pounds of the freshest white fish you can find. Today I used 50/50 mackerel and snapper, but I suggest going to a market and seeing what they suggest for ceviche from what they have on that day.
Broil or grill the corn with some butter and salt to brown. Let cool. Dice up the tomatoes and put in a large bowl. Chop the corn off the cobs and add to the bowl. Dice the pepperoncini and add along with the juice. Rip up the basil into smaller pieces and add to bowl. Mix and season well.
Meanwhile, juice all the lemons and oranges. Cop the fish into cubes roughly the same size as the tomato chunks. Pour the citrus over the fish chunks and season well. Grate the garlic into the bowl and add the chile flakes. Mix well. Dice up the red onion and top the ceviche mixture with the onion, pressing it down into the fish to keep the fish nicely submerged. Place this mixture into the fridge and allow the fish to cure for about 45 minutes, stirring once halfway through.
Finally, dump the fish mixture into the tomato mixture and mix well. Cut a baguette into crostini rounds and toast. Serve the ceviche with the bread.
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About the authors
Michelle Zippelli is a Boston based hedonist who is committed to finding the best food that Boston has to offer. She has lived in Boston for 6 years and works in online marketing. Michelle loves meatballs, live music, exotic cheeses, Mexican food, spur of the moment dance parties, and all things pickled.
Jacki Morisi is a self-proclaimed bon vivant extraordinaire. A Boston native whose waking hours are exclusively focused on travel, music, food, and fare ... emphasis on food and fare. She's a firm believer that just because you're living on a young professional's budget doesn't mean you have to sacrifice taste, and carries this mantra into each and every dining endeavor.