Ivy at Home: Summer Ceviche

As we prepare for the opening of our newly conceptualized restaurant, Magdalena—A Maryland Bistro, we can’t help but dream of one of our favorite menu items that will be making a return — Chef Mark’s Seasonal Ceviche. This summer take on the year round crowd pleaser is sure to impress at your next outdoor gathering.

Tips from Chef Mark: Our recipe has more of an aguachile approach to it but the addition of raw summer fruits and vegetables make this dish super refreshing and healthy. You can control the heat by the amount of habanero powder you use. The layers of flavor will blow you away. Try using just the fruit and vegetables for a vegan alternative.

Serves 4-6 People

Ingredients:

6oz raw ¼” diced salmon, scallops or halibut (cured lightly in salt for 20 minutes)
1 tsp oaxaca ricardo spice
Pinch of black habanero powder, sugar & black lime powder
1 tbs salt cured shallots- finely sliced
1 tbs cooked corn kernels
1 ripe peach diced
2 tbs diced zucchini
2 tbs currant tomatoes
2 tbs diced cucumber – seeds removed
2 tbs rough chopped cilantro
1 tbs good quality EVOO
2 tbs diced plums

Preparation:

Mix the lime juice, ricardo spice, black lime, habanero, sugar and olive oil in a bowl and refrigerate for 10 minutes. Prepare all of the other fruits and vegetables and place in a bowl with the cured fish and shallots. Generously wet the mixture with the lime juice mix and mix well. Add the cilantro last and taste the mixture before you serve it as you can adjust the seasoning/heat/acidity at the last moment if need be. Serve in a chilled bowl with plenty of the juice.