A Late Lunch in Belize

March 9, 2008

ceviche_pomegranate.jpg

Sometimes, David, Lunch can sexier than dinner. Especially if lunch is late and extended.

Jennifer and I decided to test the recently repaired Yamaha 40 on the Golondrina. We packed the coolers with tomatillos, avocados, pomegranates and rosé, skirted around Margo’s Garden at Sin Duda Villas and headed South for the cut into the Bay of Chetumal. Jennifer bathed in the morning sun light from the bow of the boat while I piloted in the nude.

When we spotted a goodly-sized yellowtail, I powered down and dove from the side of the boat. Jennifer cheered me on when I surfaced with the fish in my teeth.

After some searching and a chase from private property, we finally found a secluded beach on the Belize side of the border to prepare our lunch.

Yellowtail Ceviche with Sour Orange, Cardomom and Pomegranate

1 goodly-sized yellowtail pulled fresh from the Bay of Chetumal, trimmed and and cut into 1/4 – 3/8 inch cubes
Zest and juice of 3 limes
Zest and juice of 3 sour oranges
1 pomegranate
1 small red onion, cored and minced
1 clove garlic, cored and minced
1 ripe habanero, minced and deseeded
1/2 cup basil, sliced fine, plus several leaves for garnish
3 cardomom pods, toasted and finely crushed
pinch of turmeric
sea salt

Fill a bowl with cool water. Cut the pomegranate in quarters. Remove the pomegranate seeds in the bowl of water by peeling the skin back. Remove the pith that floats to the top.

Zest the citrus into a large bowl, then juice them into the same bowl. Combine the red onion, garlic, habanero, cardomom, turmeric, salt. Add the fish, basil, 3/4 of the pomegranate seeds and mix gently. Cover and store in the fridge your cooler for 2 hours. Taste and adjust salt.

Serve with a dry rosé or if you’ve forgotten your corkscrew, a cold Belekin. Follow with a chilled tomatillo, avocado soup and a crusty baguette. Then, lay about naked.

Follow

Get every new post delivered to your Inbox.