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HOME > CENTRAL TAIWAN > DINING

COMPASS MAGAZINE > June 2015
 

MEET THE EXPERT

Patrick's Ceviche

Patrick's Ceviche

By James Kane
Translated by S. Ying

Anita's Catina Patrick Coulter
Left: Expert: Patrick Coulter Owner/chef Patrick Coulter

Restaurant: Anita's Catina
Over the past eight months, Anita's Cantina has established itself as a popular venue for authentic Mexican cuisine, differentiating itself from the more common Tex-Mex style. Canadian Patrick Coulter and his Taiwanese wife, Anita Chiu, pride themselves on using fresh ingredients and introducing new exciting dishes. They have even come up with their own homemade hot sauce for those wanting to add a bit more spice to their food.

Just added to the menu this month, Patrick's Ceviche (NT$180) is a simple, light and delicious seafood dish popular in Peru, Mexico and other parts of Central America, and perfect for a hot summer day. Basically, it is raw fish marinated in citrus and spices. Patrick's version pays homage to a more Mexican salsa style. As no heat is used, it's very important that ingredients are fresh. Mangoes, jalapenos, limes and onions are used to make the mango salsa, which is mixed with fresh squid marinated in lime and served in a cocktail-style glass. Additional seasoning, including salt and coriander, is used and served with plain chips used for dipping. A cold beer complements this dish, which is easy to make at home within 30 minutes, and only requires is a knife for chopping. Alternative fresh seafood such as tuna can be used, as long as it doesn't break up easily.

Patrick's Ceviche

Ingredients:
1 squid (fresh from the market)
1 mango
1/3 of a red onion
2 limes
2 tablespoons of jalapenos
Plain chips
Salt (to taste)
Coriander

Preparation:
1. To make the mango salsa, dice the red onion and mango and put into a bowl, adding a pinch of salt.
2. Dice 2 tablespoons of jalapenos and add to the bowl with another pinch of salt.
3. Slice some coriander (don't use stems, as they are bitter) and add to the bowl. Squeeze 1 lime into the mixture and stir well; then seal the bowl with cling film and refrigerate for 30 minutes.
4. To marinate the squid, ensure the squid is gutted, then diced and added to a new bowl. Add a pinch of salt, squeeze 1 lime into the bowl and stir well. Seal the bowl and refrigerate for 30 minutes.
5. Finally, remove both bowls from the fridge and mix into 1 serving glass. Serve with plain chips.

Patrick's Ceviche Patrick's Ceviche

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