Ensenada-Style Ceviche with Ginger and Soy

Servings: 3  to 4, a generous 2 cups

Some of the flavors incorporated here might not be thought of as “traditionally Mexican,” but that’s one of the beauties of the Baja—surprising, intriguing and occasionally Asian. We ate a similar version at a wine event at Monte Xanic winery in the Valle de Guadalupe, and I loved the combination of lime and cilantro with a touch of soy and fresh ginger.

If you have a home meat grinder or the attachment to your standing mixer, you can cut the fish into chunks and run it through on the largest die. If not, it’s just as easy to quickly chop the fish into small (1/8”) cubes.

INGREDIENTS

  • 1 pound “sashimi-quality” skinless meaty ocean fish fillet (many fish work well here, but halibut and bass are always reliable)
  • 1 small carrot, peeled (if you’re using a meat grinder, run the carrot through with the fish; if you’re hand chopping the fish, you can shred the carrot by hand)
  • 1 small cucumber, cut in half, seeds removed, diced into small (1/8”) pieces
  • Fresh hot green chile to taste (1 small jalapeno or 1 serrano both work well here), stemmed, seeded and finely chopped
  • 2 teaspoons minced fresh ginger root
  • 1/4 cup chopped fresh cilantro
  • 1/3 cup fresh lime juice
  • 2 tablespoons soy sauce
  • 1/2 teaspoon toasted sesame oil

INSTRUCTIONS

Cut the fish into 1-inch cubes and place in the freezer on a baking
sheet (lined with parchment or a silicone mat) for a few minutes until
firm but not hard. Grind through the coarse disc of a meat grinder.
(Alternatively, you can hand-chop the fish, which will take focus and
perserverance.)

In a medium bowl, combine the fish, carrot, cucumber, green chile,
ginger, cilantro, lime juice, soy sauce and sesame oil. Cover and
refrigerate for a few minutes for the flavors to mingle.

Taste and season with salt (usually about ½ teaspoon). Serve with tostadas and a little extra cilantro for garnish.