Sustainable Ceviche for Memorial Day Weekend

With the right ingredients and the right (sustainable) fish, you can enjoy a delicious ceviche just about any time, Memorial Day weekend is the perfect time.  Cold and tasty, easy to prepare ahead of time and sustainable to boot.  East coast seafood never tasted so fresh.

 Ceviche originated during the Incan times, found first in Peru and Ecuador, and it has traveled far and fast due to its simple, fresh and festive nature. Ceviche is typically  best when at the source of the ocean and here we sit with the ocean at our doorstep! Being a west coast native it took me a little while to get acquainted with the east coast sea life all while learning the basics of sustainable seafood, mainly thanks to my friends at Blue Ocean Institute, or what I consider the east coast version of the Monterey Bay Aquarium.  I’ve  selected seafood that adheres to sustainable practices and principles that anyone can also abide by  (use Blue Ocean’s Fish Phone) and are still simple to locate here in NYC.  So get out your poles this weekend and catch some sustainable fish, or just make some sustainable ceviche!

The recipes are simple and quick and all the ingredients are accessible!

 CITRUS CHILI ATLANTIC MACKEREL CEVICHE –

Atlantic mackerel were one of the most difficult fish for me to adapt to after arriving here from the west coast.  The strong tasting red meat was not something I was used to.  But after my move to eating only sustainable fish and my plethora of meals enjoyed at applewood in Brooklyn, it grew on me and eventually become on of my staples for ceviche.  It is extremely high in vitamin b12 and omega 3’s, as much as 2 times higher than salmon even.  This lovely recipe is bright and citrusy and utilizes the spring herbs abundant this time of year.

 GARDEN FLOUNDER CEVICHE

 Best known as the flat fish that live and feed at the bottom of the ocean. Many of the bottom feeders, sole and halibut have long been affected by the commercial fishing industries but summer flounder have been recovering and are now deemed a good alternative to the others. A tasty whitefish, this ceviche offers the best welcome to summer, it’s filled with lots of garden vegetables and herbs and is quite hearty.

 LEMON-MINT STRIPED BASS CEVICHE

 As a result of sustainable fishing practices introduced to the region, Atlantic striped bass are at record levels. A delicate large flake white fish, striped bass is perfect for a spring ceviche.  It’s perfect fish flavor is best keep simple and pairs delectably with fresh mint, lemon and a few black olives.

 SPANISH SEVILLE SQUID COCKTAIL

 One of the best choices in sustainable seafood on the east coast, long fin squid are not only abundant and guilt free but typically priced nicely too!  Available frozen or fresh and both choices perfect for this cocktail style ceviche in which the squid is actually sautéed first.  The Spanish flavors are perfectly paired with Memorial Day beers!

 THAI COCONUT SCALLOP CEVICHE

 Farmed scallops are one of the best choices and as far as farming sustainably goes, the scallop farmers have it down. The Japanese call sushi style scallops hotate and this dish is a take on raw scallops but done in a spicy Thai fashion.