Celebrate National Cookbook Month with Chef Jodee Hibbs!
Celebrate National Cookbook Month! Throughout October, we share some appetizing recipes from CFCC’s Culinary Arts and Baking and Pastry Arts chefs. Today’s mouthwatering recipe has been shared with us by Jodee Hibbs, CFCC Culinary Arts Technician. Chef Hibbs has been with CFCC since 2003 and is a graduate of Johnson & Wales University in Charleston, SC.
We asked Chef Hibbs about her favorite chefs and cookbooks. She is a big fan of chefs Paul Prudhomme and Emeril Lagasse. But, Bobby Flay is her current favorite. Her go-to cookbook, a graduation gift, is a collection of recipes published by a local women’s church group. Bon appetite!
Ceviche (pronounced suh-vee-shay)
This South American dish is a no-cook recipe! But be sure to plan early because the fish needs to “stew” in the lime juice several hours before serving.
- 1 pound fresh boneless, skinless ocean fish filets, cut into ¼-inch cubes
- 1 cup fresh lime juice
- 1 ¼ cup tomatoes, chopped
- ½ cup sliced green olives
- 3 Tbsp. chopped cilantro leaves
- 2 Tbsp. finely chopped seeded Serrano chilies
- ½ cup finely chopped red onion
- 2-3 Tbsp. olive oil
- ¾ tsp. salt
- 1 large diced avocado
Method of Preparation
In a bowl, combine fish and lime juice. Cover and refrigerate for 4 to 6 hours until the fish is no longer pink when broken apart. Drain in a colander, pressing gently to remove excess juice.
In a separate bowl, combine tomato, olives, onion, cilantro, and chilies. Just before serving, mix drained fish with the tomato-serrano salsa, and add the olive oil, salt, and avocado.
Serve with tortillas.