Ceviche Soup
Soup, a Way of Life
Ceviche Soup
Soup, a Way of Life
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10 ounces flounder fillets 3 medium ripe papayas (about 14 ounces each) juice of 4 medium limes (1/2 cup) 2 teaspoons kosher salt 1 1/2 teaspoons peeled gated ginger 1 small red onion, finely chopped 1 medium jalapeño pepper, seeded and finely chopped 1/2 medium bunch cilantro, leaves only, chopped medium fine Directions: Lay the fish out on the counter. Separate the fillets along the natural division, removing the membrane along with any remaining bones. Cut the fillets lengthwise into strips 1 to 1 1/4 inches wide. Slice across into strips about 1/4 inch wide. Place the fish in a glass or ceramic bowl. Cut the papayas in half lengthwise. Scrape out the seeds. Carefully scoop out the flesh, leaving he skins intact; there should be about 3 cups. In a food processor, puree all but 1/2 cup of the papaya; there should be 1 1/2 cups of puree. Cut the remaining papaya into 1/4 inch dice and refrigerate. Stir the lime juice, salt, and ginger into the fish; let sit for 5 minutes. Stir in the onion and let sit for 10 minutes. Stir in the papaya puree, jalapeño, and cilantro. Let the mixture sit for 7 minutes. Stir in 1/4 to 2 cups water. Serve at room temperature or chilled (if serving chilled, leave in the refrigerator for at least 1 hour but not more than 8 hours) in the scooped out papaya skins and sprinkled with a few teaspoons of diced papaya. Makes 4 to 6 cups. |