Dear Good Eats Guru,
I’ve been thoroughly enjoying the cold weather food for months now. But now it’s like, spring and stuff, and all that was once good and glorious is now making me feel queasy. What the heck am I supposed to eat!?
Hey Seasonal! Don’t worry, I’ve got the perfect thing to kick off the next rotation in the calendar. Spring’s a time of rejuvenation and green things. Bitter and sour flavors help clear out all the heavy residue from months of soup and grilled cheese, and proteins like lighter fish are refreshing and can lift you out of those winter blues.
So, heck, eat some freakin’ ceviche!
Spring Time Cevice
Ceviche’s an ancient way of “cooking” meat, usually seafood, that’s popular in Spanish cuisine. Instead of heat, one uses acidic juices to “cook” the fish. Since you’re not using heat to cook it, there is a higher risk of parasites and bacteria being present, so get fish that is fresh and clean as possible!
1 lb striped bass or other lean fish or raw shellfish
1/4 of an orange bell pepper
1/2 small spring onion
4 meyer lemons
2 T sea salt
Small dice the jalapeno, onion, and bell pepper. Juice the lemons and limes into a bowl and add salt and diced vegetables. Cut bass into cubes and place into glass bowl or pan. Pour juice over fish and cover with plastic wrap. The juice should just about cover the fish. Place in refrigerator and chill for at least 2 to 3 hours or up to 2 days (if you’re really trying to plan ahead!).
Rosemary Yam Fries
This is me being nit-picky, but just to set the record straight, if it looks like a potato but it’s orange, it’s a yam. The root with the true name “sweet potato” is white. Anyway, these sweet yam fries balance the sour bite of the ceviche.
3 sprigs fresh rosemary
1 Tblsp bourbon smoked paprika
Preheat oven to 425 ℉. Cut yams into thick fry-sized pieces and place in bowl. Sprinkle with salt to taste, and remember that potatoes really like salt! Remove rosemary leaves from stem and sprinkle onto yams, also adding enough olive oil to coat them. Toss and then spread them onto a baking sheet. Sprinkle with bourbon smoked paprika. Place in oven for 20 minutes, take them out and flip them, then bake for another 20.
Steamed Greens and Turnips
A steamed vegetable dish rounds out this meal, as sauteeing it would make it too heavy. Steaming this side dish harmonizes the lightness of the fish and the heaviness of the yam and adds those essential spring greens without overcooking them.
If you have a steamer, awesome. If not, sucks for you! Naw, just kidding. Go grab a pot and fill it a third of the way with water, then place it on the stove. Place a metal pasta strainer that will fit into the pot but not into the water. Place the turnips into the strainer and turn the heat on high. Cover the turnips and let steam for about 20 minutes. Chop the kale and dandelion greens in the meantime, then add into the strainer, mixing them all together. Let steam another 5-10 minutes. Remove from heat and toss in coconut oil.
When plating, make sure to spoon a little of the ceviche juice onto the greens and turnips. This accentuates the coconut oil and gives them all the flavor they need. Well, Seasonal, I hope this calms your spring meal anxieties. It sure
was a hit with my belly!