Wednesday’s episode was all about reframing our changing selves! We are not static.
Recording early morning from the farm, we checked in on the problems we tried to reframe for each other back in Episode 11. My question was around asking too many “why’s.” Nat’s was around navigating feelings of discontent.
We come to the conclusion that taking each other’s advice is not simple and these “problems” are going to need multiple iterations. What iteration of self are you in?
Ceviche! (Nat’s way)
This recipe will feed 3–4 hungry adults as a main course. I suggest serving in bowls with a side of tortilla chips to scoop all of the deliciousness in perfect, cutlery free bites!
From your fishmonger ask for:
4 fillets of their freshest snapper OR 2 cod loins. (I have found snapper to be the most flavourful but cod loins work as well.)
1 red onion
3 large garlic cloves
1 avocado (not too soft)
1 quart of baby tomatoes
1 large cucumber
3 large limes
a spicy chili or jalapeño pepper (spice level is to taste)
salt to taste
In a small bowl add a good handful of salt to one red onion, diced finely, to soften its harsh flavor. Set aside.
All of the other ingredients should be cut/chopped to about the same size. I like my fish cut into half inch cubes, about the size of a small baby tomato cut in half.
Once you’ve cut the fish into cubes, put it all in a bowl and then pour over it the juice of the limes. Rinse the red onion in a sieve and then add to your fish and lime mixture, along with garlic, also finely diced. Stir, cover and then put in the fridge.
Now the real chopping begins! Aiming for the size of your fish cubes, chop your baby tomatoes, cucumber, avocado and chili.
The fish should “cook” in the lime juice for a minimum of 15 minutes up to 2 hours, depending on how you like your ceviche texture. The more time you let it sit the more opaque the fish will look (and it will get more firm).
When you’ve reached your waiting limit (I usually dive in at the 30 minute mark!), add your chopped veg into the fish mixture. Stir, test and then add a bit of salt to taste. It won’t need much because of the salt you let the red onion sit in off the top — even with the rinsing.
Enjoy! You deserve many glasses of wine for the work this recipe requires but it’s so worth it! It should look something like this:
Also, as we mention on our episode, Bridget and Matthew’s business is The Mutchmor and their Instagram is here. Give them a follow!
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