Words Joan Saunders
Photos Sarah Hartley Photography
July is a glorious month, and outdoor dining is one of summer’s greatest pleasures. It’s lovely when we can sit outside, whether it’s on a deck, a patio, at the park or at the beach, on these perfect, long, drawn out evenings.
One of my favourite ways to enjoy the season is to put out a few appies and let the evening slowly unfold.
The first time I had ceviche was in Mexico about a million years ago, and it was a tasty revelation. It is incorrect to say that ceviche is cooked, as that would involve heat. However, the fresh lime marinade used to make it causes the seafood to undergo similar chemical changes as cooking it would. If you’re concerned about using raw seafood, just remember that it is important to buy fresh seafood for ceviche, ideally using it right away.
I usually serve ceviche with tortilla chips, and there are a number of local and made-in-Canada options that are fabulous. However, if you want to gussy up the presentation, try spooning it into little appetizer cups or shot glasses.
And bruschetta? It’s so good. Both of these recipes are mostly just chopping and mixing, which is perfect for this time of year. You can’t go wrong with the classic combination of basil and tomatoes, and their flavours are beautifully highlighted with the salt, garlic and olive oil.
So chop and mix away to your heart’s content. Then blend up a pitcher of sangria or lemonade, put out a few other appies like some luscious, gooey cheeses or a platter of fresh, sliced up local veggies and let yourself enjoy the pleasures of our fleeting West Coast summer. You, and your tastebuds, will be so glad you did.
Ceviche by the Sea
1/3 red onion, chopped fine
1 tsp kosher salt (add more as needed, to taste)
½ tsp pepper
¾ cup fresh lime juice
(about 6 limes) freshly squeezed (use ripe limes so juice isn’t bitter)
2 garlic cloves, very finely minced (or use garlic press)
1 fresh jalapeño pepper, seeded and very finely chopped. Use about ¾ of it to start, then add more if desired
1 lb fresh fish diced into
½ inch/1 cm pieces (use what you prefer, as long as it’s an ocean fish and not too oily): bass, red snapper, halibut, shrimp, scallops
1/3 cup fresh cilantro, chopped
1 cup of grape, cherry or Roma tomatoes, diced
1 cup diced cucumber (can peel or not, your preference)
1 tbsp olive oil
1 semi-firm avocado, diced (optional)
Serve with tortilla chips or lettuce cups
Slice red onion thinly, then chop up. Toss in a bowl with salt, pepper, lime juice.
Add the diced fish, garlic, fresh jalapeño; gently mix.
Add tomatoes, cucumber, cilantro, olive oil. Give mix a gentle stir. Marinate in refrigerator for 45 to 60 minutes. The longer you marinate the ceviche, the firmer and more “cooked” the fish will become.
Before serving, taste and adjust the salt and heat. Add more salt or jalapeño if needed. Just before serving, gently fold in chopped avocado, if using. You may need to add more salt at this point.
Serve ceviche in a big bowl with tortilla chips on the side. You can also serve it in small appetizer cups or shot glasses with a mini fork. Or put out some nice lettuce to use as lettuce wraps/cups.
Bruschetta for Boaters
Bread and assembly:
1 large baguette or loaf
of Italian bread
olive oil, for brushing
on sliced baguette
2 cloves of garlic, halved
Preheat oven to 400°. Take baguette or loaf of Italian bread (ciabatta is good); slice about ¼-inch thick on the bias. Brush olive oil onto each side of bread. Arrange slices on large baking sheet. Toast bread, turning halfway through, until dried and golden brown, 10-15 minutes total. Let cool couple of minutes, then rub one side of bread with halved garlic clove.
Tomato mixture:
1 tbsp olive oil
2 cloves garlic, minced
4 tomatoes, chopped (about 3 cups)
kosher salt
1/3 cup thinly sliced fresh basil
1 tbsp balsamic vinegar
pepper
Set strainer or colander over bowl. Add tomatoes; toss with ½ tsp kosher salt.
Let tomatoes drain for few minutes. Transfer tomatoes to large bowl. Add basil, vinegar, olive oil, some pepper, ½ tsp salt, minced garlic. Mix; cover and marinate at least half an hour.
Spoon mixture onto bread; serve, at room temperature, immediately. Or, have people spoon their own mixture
onto bread if not serving right away.
