My family has had a Christmas Eve party every year of my life for as long as I can remember. It’s become such an important part of our holiday tradition that I don’t think it would feel like Christmas without it. I remember as a kid, when the party came around, I could count on two things: getting to open one present early and eating some really good food. As a very mature adult, I have more patience and will power. I have to wait to open presents, and that’s okay. I also realize that most of all, the party is a chance to catch up with the friends and family that we don’t see enough the rest of the year—and it’s those people that really make it special. They are the party. They are Christmas. But do you want to know a secret? I still get excited about the food.
This year was Mexican. My dad was making Soup Nazi Mexican Chicken Chili. No soup for you! And this year was the first year that I was asked to bring something. I decided on ceviche right away. But then as my supply of Meyer lemons began to expand to levels of grotesque proportions, lemon bars started to sound like a really good idea. For several days, I went back and forth between ceviche and meyer lemon bars. My mom loves lemon bars, but would we really need more sweets? The definitive answer was yes. So I did what any reasonable person would do. I made both. And those people I was talking about? You know, the special ones? They wolfed down the ceviche before my dad got to try it, so guess what we’ll be having for New Years? (If you can’t guess, see answer below):
Looks good doesn’t it? Well, you’ll have to make your own because we’re fresh out. Let me know when you’re done and you can have some lemon bars for dessert.
Mock Ceviche
Ceviche is sort of a Latin American fish cocktail. It can be made with shellfish, squid or almost any firm white-fleshed fish. Traditionally, ceviche is not cooked with heat. Instead it’s marinated in citrus juices, which chemically “cook” the fish. And contrary to popular belief, chemically cooked fish is not as safe as fish cooked with heat. You should always treat any fish used for ceviche as though you were going to eat it raw. I don’t know about you, but I don’t want to take on that burden of responsibility. So I use this trick suggested by Mark Bittman: Cook the damn fish. Nobody will know the difference. I love ceviche, but I don’t love the idea of giving anyone a tapeworm for Christmas. Ho ho ho!
Ceviche
1 1/2 lbs bay scallops (the small ones), rinsed
1 cup diced tomatoes, seeded
2 medium avocados, 1/4 inch dice
1/4 cup onion, minced
2 jalapeños, seeded and minced
1 clove garlic, minced
1/2 small bunch cilantro, chopped
1 tablespoon fresh oregano, chopped
Thick corn chips for serving
Dressing
2 tablespoons olive oil
1 lemon, juice and zest (I used a meyer lemon) (about 2 tablespoons)
4 key limes, juice (about 2 tablespoons)
1 teaspoon kosher salt
1. Bring a large pot of water to a boil. Add the scallops, turn the water off and put a lid on it. Allow the scallops to sit for two minutes. Drain and run under cold water to stop the cooking. Cut each scallop in half and set aside.
2. In a bowl large enough to accommodate the finished dish, combine the dressing ingredients. Add the scallops, tomato, onion, jalapeno, garlic and herbs. If there’s time, allow the ceviche to marinate in the refrigerator for several hours to blend the flavors.
3. Add the avocados and toss gently just before serving. Serve immediately with a side of corn chips.
