Over the weekend, I took a quick jaunt over to London for the Rugby World Cup. Edward got these tickets almost a year ago, but with my new job back in the States, I could only take one day off. The result was a 48-hour haze of joyful reunions, fierce England sporting patriotism, and – unfortunately – a steady battle against jet lag. Like the mortals who wander through hill and dale in William Shakespeare’s A Midsummer Night’s Dream, most of the time I had no idea whether I was awake or dreaming. But there are some things in life that zing you awake – perhaps it’s the limey acidity and sharp red onion in a ceviche nacho dish; perhaps it’s an elixir from cheeky Puck in the forest; or perhaps it’s the feeling of being surrounded by 80,000 people singing “God Save the Queen” in support of England’s rugby team (who, incidentally, beat Fiji!).
Ceviche Nachos:
1/2 pound white fish (sea bream, sole, tilapia, halibut)
1 cup fresh lime juice
1/2 cup black beans, drained and rinsed
1 red pepper
1/2 red onion
Zest of three limes
2 tsp chopped parsley (or a fresh herb of your choice)
Salt and pepper
1/2 cup shredded cheese of your choosing (I used a Mexican mix)
Four heft handfuls of tortilla chips
Instruction:
1. Cut fish into quarter-inch cubes. Pour lime juice until just covering fish, then cover with cling film and refrigerate for 20 minutes. The fish should be opaque.
2. In the meantime, dice pepper and onion. Toss together with black beans, lime zest, parsley, salt, and pepper. When fish is finished chilling, gently drain lime juice and add fish to the pepper and onion mixture.
3. Arrange tortilla chips on a plate, sprinkle with cheese, and microwave for about 40 seconds (cheese should be melted and bubbling). Serve immediately with ceviche.
Enjoy ceviche nachos with William Shakespeare’s A Midsummer Night’s Dream, and check in at http://warandpeach.com for future recipes and book reviews!
The Book Cook 