In Rare Form

During the heat of summer, there’s nothing quite as refreshing as raw, fresh fish, still hinting of the ocean. Around the globe in various cultures and cuisines, raw fish has become a staple, taking on the flavors and nuances of each region. Central American ceviche, Italian-style crudo, Hawaiian poke, Japanese sashimi, West Coast oysters — our desire for raw, fresh fish is on a rapid incline. Local menus reflect this, and we see the lines between cultures and cuisines start to blur as area chefs create their own unique variations.

For the home cook, venturing into the raw-fish arena can seem daunting, but with a little practice, it opens up a whole new world of possibilities. With seemingly endless flavor combinations, there is so much to explore. Here are a few recipes to help get you started on your raw-fish journey.

Peruvian Coconut Ceviche Appetizer

Serves: 4–6 | Active time: 1 hour

Ingredients

• 2 cloves garlic, finely chopped
• 2 teaspoons Scotch bonnet or habanero chili pepper, finely chopped
• 1 teaspoon fresh ginger, finely chopped
• 1 teaspoon salt
• 1 pound fresh, firm, white-fleshed fish (corvina, halibut, sea bass, escolar, mahi-mahi, tilapia, sole) cut into 3/4-inch cubes
• 1/2–3/4 cup fresh lime juice, more to taste
• 1 cup coconut milk, whisked until smooth
• 1/2 cup red onion, sliced thin, soaked in warm water for 20 minutes
• 1/4 cup cilantro, chopped

 

Recipe

Combine garlic, chili pepper, ginger, and salt and, using the flat surface of a chef’s knife, mash together until it becomes a fine paste.

Gently stir the paste in with the fish to distribute evenly.

Add lime juice and coconut milk. Stir to incorporate, cover, and chill 30–45 minutes.

Drain the onions and add them, along with the cilantro.

Taste and adjust salt and lime.

Serve in a small bowl as an appetizer.

Hamachi Crudo with Orange, Lime Oil, and Aleppo Chili

Serves: 2–3 | Prep time: 24 hours | Active time: 10 minutes

Ingredients

• 1 lime
• 2–3 tablespoons light olive oil or grape seed oil
• 4–6 ounces fresh hamachi or yellow tail, sliced thin
• 1 orange, supremed, or 6 kumquats, sliced thin
• 1 tablespoon scallions or chives
• 1 radish, finely chopped
• pinch finishing salt, to taste
• pinch Aleppo chili flakes
• Chive blossoms for garnish

 

Recipe

Peel the lime with a vegetable peeler and place zest in a small bowl. Cover with the oil and let sit 24 hours on the counter. Save the lime for juicing.

Divide the hamachi among 2–3 appetizer plates.

Divide and tuck in the orange wedges or kumquat slices.

Sprinkle with scallions and radish.

Drizzle with a liberal amount of the lime-zest oil and a squeeze of lime.

Sprinkle with salt and Aleppo chili flakes.

Add a few chive blossoms for garnish.

Ahi Poke Bowl 

Serves: 2 | Active time: 30 minutes

Poke Salad 

• 6–8 ounces ahi tuna, cut into 3/4-inch cubes
• 1/8 teaspoon salt and pepper, more to taste
• 2 scallions, sliced thin at a diagonal
• 1 teaspoon toasted sesame seeds
• 1 tablespoon soy sauce or Braggs Liquid Aminos
• 1 tablespoon toasted sesame oil
• 1–2 tablespoon hijiki seaweed (optional)

 

Ponzu Dressing

• 1/8 cup mirin
• 1/8 cup soy sauce or Braggs Liquid Aminos
• 1/8 cup fresh-squeezed orange juice (half an orange)
• 1 tablespoon fresh lime juice
• 1 1/2 teaspoons rice wine vinegar

 

Bowl Ingredients

• 2 cups cooked brown rice (or other grain)
• 1 cup shredded cabbage (or other greens)
• 1 cup edamame, shelled
• 1 Turkish cucumber, sliced
• 2 radishes, sliced
• 1 avocado, sliced

Additional toppings: sprouts, grated carrots or beets, mango, seaweed salad, pickled ginger, chili threads, sliced chilies, roe, furikake, kimchi, cilantro, Sriracha

Recipe

Place fish in a medium bowl, seasoning with salt and pepper. Add scallions, sesame seeds, soy sauce, sesame oil, and optional hijiki, and very gently mix to coat evenly.

Make the quick ponzu dressing, combining ingredients in a small bowl.

Assemble the bowls: Divide rice between two bowls. Pile poke salad high in the center and surround with the additional toppings. Spoon the fresh ponzu dressing over the veggies and sprinkle with sesame seeds and optional chili threads (or flakes).

Scallop, Mango, and Mint Ceviche

Serves: 4–6 | Active time: 45 minutes

Ingredients

• 1/2 pound bay scallops (or other fresh, firm-fleshed white fish)
• 1/2 cup lime juice
• 1/2 cup orange juice
• 1 tablespoon orange zest
• 1/2 teaspoon salt, more to taste
• 1 tablespoon jalapeño, finely diced, more to taste
• 1/4 cup red onion, diced
• 2 scallions sliced
• 1 mango, diced
• 1 cup jicama, diced
• 10 fresh mint leaves, cut into thin ribbons (or 1/8 cup cilantro)
• 1 avocado, cubed

 

Recipe

Place scallops, lime juice, orange juice, zest, and salt in a bowl and mix. Add jalapeño and onion and mix again. Add mango and jicama to the bowl. Mix and refrigerate 20 minutes. Add fresh mint and taste. Adjust salt and jalapeño to taste. Right before serving, stir in the avocado, again adjusting salt. Serve as an appetizer with tortilla chips.

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Pacific Northwest chef Sylvia Fountaine is the author and photographer of Feasting at Home, a healthy recipe site featuring vegetable-forward meals, grounded in the seasons. www.feastingathome.com