Barramundi Ceviche is great served as an appetizer or lite dinner, and just the thing to help you forget about winter.
Everyone keeps talking about how spring is less than two weeks away. Here’s the thing, when it still dips below freezing, and tomorrow’s high is 28 degrees with a chance of snow, spring’s arrival feels kind of meaningless to me. It’s a little hard to appreciate it right now. When we start to have days in the 50′s, or even (gasp) the 60′s consistently, and I can officially retire my gloves/hat/scarf/snow boots, we can talk.
I’ve been trying my best not to go completely bonkers with this endless winter. Mostly this entails me doing things like buying
a pair or two two new pairs of sandals, some shorts and a maxi dress, planning a beachy vacation and making Barramundi Ceviche, while listening to Bob Marley. Apparently I’m skipping spring and jumping straight into summer.
Before I jump into gushing about this Ceviche, let’s back up a second for a little barramundi recap. We first talked about my new favorite fish (aka, the “Sustainable Sea Bass”) last month. I really love this meaty white fish for its versatility and awesome health benefits (think, high in protein, low fat, loaded with Omega-3s and half the calories of salmon!). I’ve been buying barramundi on a regular basis at Trader Joe’s (love that place!), but if you’re don’t have TJ’s near you, you can also find it at Whole Foods, Stop & Shop, Safeway, as well as other retailers.
Ok, now we can get to the good stuff…Barramundi Ceviche! Because it’s a meaty, firm-fleshed fish, barramundi is a great choice to use in ceviche. It doesn’t flake or fall apart easily. And, since it has a mild in flavor, the fish picks up the other flavors in this dish really well.
Ceviche is a seafood dish popular in coastal Central and South America, typically made by curing raw fish in citrus juice (in this case, lime juice). I took advantage of late winter citrus, combining bit-size pieces of buttery barramundi with blood and cara cara oranges, grapefruit, cilantro and avocado. Barramundi Ceviche is light and refreshing, and just the thing to make you forget about the last days of winter.
Disclosure: This post was sponsored via the NoshOn.It Publisher Partner Program by a leading barramundi producer, and, as always, all opinions expressed are 100% my own.