One thing this project is teaching me about our globe is that there are a lot of island nations. When you sit and think about it, it makes perfect sense, but it’s not something I put a lot of thought into before this project.
About a quarter of U.N. members are island nations, and for the purposes of this project, that’s going to mean one thing – a lot of fish. That’s the main course here for Fiji, a fish ceviche with a Pacific vibe to it.
We’d been buried in snow for days in Portland, and Emily’s weekly dinner with her family had been cancelled on Sunday, so why not cook up a Melanesian dish rooted in a nation that has never gotten colder than 50°?
The task started with juicing citrus – a lot of citrus – 11 limes, 1 lemon, plus a squirt of lemon juice from a bottle just to save my arms any more struggle. Once the juicing was done, I chopped up some rockfish (thanks for suggesting that, United Noshes) and marinaded it for four hours.
Four hours later, I drained the fish, mixed it with some chopped veggies, a little too much coconut milk and chilled it for another couple hours, before serving.
It was an interesting meal. As I’ve said before, I’m not a huge fish lover, but this was a good presentation, and a relatively easy treat – save for the ibuprofen I needed for my arms later (or maybe that was the snow shoveling) – to cook up for dinner.
- 1.5 lbs rockfish
- 10 limes juiced
- 3 lemons juiced
- 1.5 onions, finely diced
- 3 chiles, minced
- 2 chopped tomatos
- 3 scallions, sliced
- 3 cups coconut milk
- 1/2 Tb sea salt
- Dice the fish, discarding any bloody tissue
- Mix the fish and juices, and chill to marinate 2-3 hours.
- Drain the fish, and add the onion, chili, tomato, scallions, coconut milk and salt
- Mix well, chill well and serve.