I don’t like regular chocolate ice cream but paired...
Kona Kampachi Ceviche
As I’d mentioned, I was very fortunate to receive a very generous gift from the kind folks at Kona Blue, so as promised, I thought I’d share with you all the ways I put this delicious fish to good use. Today, I opted for another raw preparation of this sushi-grade, tender, fish that really lets it shine: ceviche.
Also known as “cebiche” and “seviche,” the idea to this dish is simple: high quality, fresh fish, “cooked,” but without heat. Instead, you chemically cook the fish by employing a brief bath of acidic marinade composed of citrus. Each country in Latin America puts their own twist on this, but essentially you have a seafood salad where the fish becomes tender and takes on the flavors of the marinade and the other sharply flavored vegetables you mix into this. Plus, talk about simple to put together–have you ever marinated something? Yea, its really that easy.
My take on this dish (based on what I’ve read–please correct
