Daegu Life | A Taste of Mexican Summer from Chilseong Market

A Taste of a Mexican Summer from Chilseong Market

Ceviche is a beloved staple of cooking throughout Mexico, Central America even further south. The dish essentially combines raw fish and citrus with other fresh ingredients to make a tangy refreshing concoction perfect for enjoying in the summer. It's a rewarding dish to taste and make, mainly for the satisfaction of witnessing fish cook sans heat. The magic of the dish is that the enzymes in the citrus “cook” the fish; the texture is truly akin to grilled or baked fish but with a totally different flavor. There's several versions, shrimp are also a popular substitute for fish. It is typically served fresh with tortilla chips or saltine crackers. The key to this special dish, which can not be found at any restaurant in Daegu, is the freshest ingredients possible. In that case this means best results from a fish just recently swimming. So head to Chilseong Market where nearly all these ingredients can be found!

Shopping list:

-1 flounder aka 광어(kwang-eo), the fresher, the better

-6-10 limes*

-1 orange

-2 red onions

-1 cucumber

-1 large tomato (optional)

-4 cloves of garlic

-cilantro*

-cumin*

-salt & pepper to taste

*unlikely to be found at Chilseong, check your local mega marts

  

Above is my preferred live flounder stall. They will butcher it for you into 회, Korean style sashimi, but I asked for my fish to remain fully intact. Butchering it at home as a novice is quite difficult but it won't be fresh enough if you get it chopped here so be sure to get a whole fish. To find this stall, make a quick U-turn out of exit one at Chilseong Station and take your first left into the covered market area. It will be a few stalls ahead on the right. There are other flounder options but not as many live options so check this one out.

Not all fish can be made into an authentic ceviche but there are a few other options available besides flounder like sea bass and grouper. Flounder is a very solid choice though and very easy to find.

You'll be able to find most of the rest of your shopping list amongst the various produce stalls in the same building as the fish stall I recommended.

I spy red onions! You can use regular onions too.

When you return home your kitchen, first you'll want to get some prep done before tackling the fish.

Ceviche Recipe

1.    First comes the marinade, called Leche de Tigre in Peru. In a food processor, combine all the lime juice and one small orange’s juice with a dash of cumin and the 4 cloves of garlic minced. Add about ¼ of a red onion finely chopped and salt generously. Blend together and set aside.

2.    Next, skin the cucumbers and cube then chop up the remaining onion and set aside in a dish with ice water to ensure absolute freshness. If you've elected to use tomatoes, chop them to a similar size as the cucumbers.

3.    Next comes the hardest part, butchering the flounder. You're going to need a very sharp knife and some YouTube tutorials to get it right. Fillet the fish and chop it into inch long cubes. It's difficult but a good challenge for those interested in sharpening their culinary skills.

4.    Add the fish, cucumbers and onions to a bowl. Pour the Leche de Tigre slowly over the cocktail to ensure maximum saturation. Cover and put in the refrigerator for 25-30 minutes. Check to see that the fish has changed from a translucent raw color to a more opaque white cooked color. Be careful not to let it marinate for too long or your vegetables will lose their crispness and the dish may become soggy.

5.    Finally, plate, garnish, and enjoy! Best served with crackers or tortilla chips.