Recently, a dear friend of mine made a toast at her birthday lunch. She said (among other things), “time is our most precious commodity.” I’ve been thinking about those words ever since. How very relevant they were, especially during this last year navigating our way through the pandemic.
Like all of you, the last 18 months were spent close to home with very little social interaction. I cooked a lot of meals with my boys, read a crazy number of books and listened to a lot of podcasts. Those were all positive. However, I also spent far too much time on social media and texting with my sisters. Looking back, I’m realizing how much I have learned about myself. A big lesson is the following…
“
The people who we choose to spend time with and how we spend our time directly impacts how we feel and the enjoyment we get out of life.
“
I am so happy to ease back into familiar routines (I just went to my first indoor yoga class, yay!) and a sense of normalcy. However, now I am definitely going to choose how I spend my time more wisely. Which includes saying no and not fear of missing out on things (FOMO), embracing my afternoon reading time and most importantly, cooking simple recipes so I can relax and enjoy more time with my loved ones! Hence, this fabulous recipe with only 7 ingredients (8 if you count salt and pepper).
This Yellowtail Ceviche is just in time for summer with few ingredients and can be prepped in advance. You can also make this vegan by substituting jicama slices which I also tried and it’s just as delicious. Feel free to use any sushi grade fish, just ask your local fish monger. Btw, for those of you in Phoenix, Nelsons Fish Market is absolutely amazing with beautiful fresh fish. In Los Angeles, Santa Monica Seafood is my go to and if you all have favorites, please write them in the comment section below. So cheers to summer and spending time with the people who mean the most, while eating delicious food.
Ingredients
(Adapted from Host)
Serves 4 but can easily be doubled
- 1 serrano chili, seeded and roughly chopped
- 2 small cucumbers, roughly chopped
- 1 small cucumber, unpeeled and 6 thinly sliced pieces (for garnish)
- 6 T fresh lime juice
- 1/4 C finely chopped cilantro leaves
- 1/2 lb sushi-grade yellowtail (hamachi)
- 1/4 medium red onion, thinly sliced
- Flakey sea salt and black pepper
- Tortilla chips for serving
Instructions
- In a blender, combine the chili, cucumber and lime juice. Blend on high for 1 minute.
- Using a fine mesh strainer set over a small bowl, strain the mixture, pressing on solids to extract all the liquid. Discard the solids.
- Season the liquid with salt and pepper, stir in the cilantro. Refrigerate until ready to serve.
- Cut the fish into very thin slices, approximately 2”, and arrange in a single layer on a platter or shallow bowl.
- Scatter the red onion and cucumber slices over, then pour on top the refrigerated juice.
- Sprinkle with sea salt and serve immediately with or without chips on the side.
Enjoy!
im trying this for sure. cant wait! 🐟🐠🐡
Let me kn how you like it Tracy!
Looks delish! Can’t wait to try it 😬
Dear Debbie, Thank you! Let me know how you like it. xo, Polly
Such a perfect dish for the summer. Light and refreshing. I got to taste the sauce and I tell you it’s delicious!
Huge compliment coming from you Eydie. Thank you so much.
Nice sentiments, Polly! I totally agree with you about time being our most precious commodity… this ceviche looks divine!
Thank you Fran!
Beautiful dish, Polly and I especially love your personal insights. Thanks for the inspiration!
Dear Helen, I so appreciate this very kind comment! Polly
I love this post Polly. Cannot wait to make it. Love you!
Thanks Carney! Love you more.