Inspired by trying ceviche for the first time in Costa Rica, award-winning Inuk chef Trudy Metcalfe Coe returned home with the idea of making a variation of the popular dish with Arctic char and local ingredients.
Chef Trudy Metcalfe Coe’s Arctic Char Ceviche. Courtesy of Chef Trudy Metcalfe Coe.
- Step 1: In a glass bowl, mix the ½ c fresh squeezed lime juice and ½ tbsp kosher salt together and add the diced Arctic char. Mix well.
- Step 2: Cover and place in refrigerator to “cook” for about 1 1/2 hours. Turning once each hour.
- Step 3: While the fish is “cooking”, create the marinade. Mix together and set aside:
- ¼ c avocado oil
- ¼ tsp cumin
- ¼ tsp smoked paprika
- Zest from ½ a lime
- 1 tbsp honey (local to the area you are in preferable)
- ¼ tsp fresh cracked pepper (a bit bigger than fine)
- ¼ tsp kosher salt
- Step 4: Prep the mango, red onion, tomatoes, jalapeno, bell peppers, and celery. Leave the avocado for last, then mix all together and add the above marinade to the mix. Drain the Arctic char and add to the other ingredients.
- Step 5: Add chopped cilantro just before serving. Serve with Tostitos or a lightly-seasoned crostini.
This should be served within a few hours of making it to retain the clean fresh flavours.
Ingredients
- 4 oz Arctic Char (boneless and skinless) – diced into about ¼-inch cubes (easier to do if partially frozen)
- ½ cup fresh squeezed lime juice
- ½ tsp kosher salt
- ¼ c avocado oil
- ¼ tsp cumin
- ¼ tsp smoked paprika
- Zest from ½ a lime
- 1 tbsp honey (local to the area you are in preferable)
- ¼ tsp fresh cracked pepper (a bit bigger than fine)
- ¼ tsp kosher salt
- ¼ of an avocado, diced
- ¼ cup diced mango
- 1 tsp finely diced red onion
- ¼ cup diced fresh tomatoes – seeds removed
- ½ tsp finely diced jalapeno – seeds removed
- Half of one red and one green bell pepper, diced
- 1 tsp diced celery
- 1 tsp rough chopped cilantro