When I was young, we spent our yearly summer vacation at the same beach. There were very few hotels, it was mostly an unspoiled beach. For dinner, we used to walk almost at the end of the beach were a fisherman, Don Paulino, had a “restaurant” with his wife.
It was really just a modest tent; there was no printed menu or fixed dishes. There was a piece of cardboard at the entrance where it said, “we offer the catch of the day.” Everything was fresh and well-seasoned, sometimes raw and sometimes cooked. We tried a lot of different kinds of fish and shellfish while dining with Don Paulino, as he knew a lot about the sea and all the edible species.
Unfortunately, the tourism development caught up and a lot more hotels were built. The food and the ambience of the beach changed. Don Paulino’s tent disappeared, and we never heard from him again. We stopped going for vacation to that beach, and since then, I haven’t eaten fresh or raw fish.
Now, with all the sea contamination and degradation, I don’t feel comfortable feeding my kids raw fish or any kind of shellfish. But I do want them to taste the great flavors of coastal dishes, mostly raw fish cooked in citrus with other aromatics and different ingredients. This vegan, gluten-free ceviche recipe has all the flavors and fresh feeling of a real ceviche.
You can also serve this dish with diced avocado, minced serrano chile for a kick of heat, and tortilla chips.
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Prep 15 minutes
Cook 25 minutes
Total 40 minutes
- 1 pound new potatoes
- 1 cup red onion, thinly sliced
- 1/3 cup fresh-squeezed lime juice
- 1/3 cup extra virgin olive oil
- 1/2 cup green olives, sliced
- 3/4 cup cucumber, diced
- 1 teaspoon fine sea salt
- 1. Add the potatoes to a pot with a lid and cover with water. Add a pinch of salt, cover the pot, and allow to cook over medium heat for 20-25 minutes.
- 2. They're ready when you can pierce them with a fork without resistance.
- 3. When done, drain, cut in half, and let them cool completely.
- 4. In a large glass bowl, add the thinly sliced red onion and lime juice. Mix well and allow it to sit while you prepare the remaining ingredients.
- 5. Once the potatoes are cooled, add them to the bowl along with the extra virgin olive oil, green olives, cucumber and 1 teaspoon fine sea salt. Mix gently and taste for seasoning. Adjust if necessary.
- 6. Divide in six small glasses or small bowls. Serve immediately.
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