Photo: Michael Woodsmall
When you get out of the water, the first thing on your mind is food. At least it is for us. Especially if you’re making a day of it and going to be hunkering down on the beach for a little while. Perhaps you’re still thinking of that last wave or the dude who cut you off, but you get the point.
With that in mind, the last thing you need is a hefty helping you’ll-hate-it-laters. Fast or packaged food is definitely the easiest, but after that refreshing session in the ocean, you want that FRESHNESS.
So what about surprising your surf buddy with the freshest spread of ceviche, guacamole, and chips? Better yet, make it HOMEMADE ceviche, guacamole, and chips. How? Glad you asked — a few select recipes are a half-dozen effortless scrolls down.
And when you pack up that picnic basket, don’t forget everyone’s fair share of S.Pellegrino.
Photo: Michael Woodsmall
Ceviche
1 lb. Fresh Fish – Should be mild, like halibut, sea bass, red snapper, or swordfish. We went with sea bass. Also, if you so please, use a mixture of fish and shrimp, simply making sure whatever you use is FRESH.
6 Limes – Enough for 1 cup.
2 Whole Tomatoes
1 Whole Cucumber
1/4 Whole Red Onion
1 Handful of Cilantro
1 Handful of Parsley
1/3 Cup Extra Virgin Olive Oil
Sea Salt
Pepper
Ground Ancho Chile Pepper
Cut fish into small square cubes, between .5 and 1 inch per side into large bowl.
Squeeze limes and add with sea salt, pepper, and ground ancho chile into large bowl. Mix.
Chop and dice red onion, then add into large bowl. Mix.
Ensure that fish is covered, then place in refrigerator, stirring every 30 minutes for a total of 2 to 3 hours.
As curing ensues, continue preparations by chopping and dicing tomatoes, cucumber, cilantro, and parsley into separate bowl. Mix. Pour extra virgin olive oil into bowl. Mix.
Once fish is cured — cured means “cooked” and the fish should appear as such — pull from fridge and add contents of separate bowl. Mix.
Attempt to package into container without eating the entire batch as you do so.
Pro Tip: If you’re looking to up the fresh factor, add a cup or so of chopped fruit, such as watermelon, mango, or pineapple. Mix in with tomatoes, cucumber, cilantro, and parsley.
Author’s Note: This recipe was originally inspired by the Summer Ceviche on Food52, but has evolved over the years to include a couple personal effects here and there.
Photo: Michael Woodsmall
Guacamole
2 Large Avocados
2 Medium Limes
4 Cloves Garlic
1 Cup Jalapeños – I employ Mezzetta Deli Sliced Tamed Jalapeño Peppers (sold in 16-ounce jars) as to not overwhelm the avocados, and the oils are great for an additional kick to the the guac.
.25 Whole Red Onion
1 Handful of Cilantro
Scoop avocados out into large bowl. Mix.
Squeeze limes (as well as oils from jalapeños if there are any) into large bowl. Mix.
Crush and dice garlic and jalapeños to release flavors, then add into large bowl. Mix.
Chop and dice cilantro and red onion, then add into large bowl. Mix.
Attempt to package into container without eating the entire batch as you do so.
Pro Tip: If you have a taste for smoked meats (think: barbecue) and have access to smoked salts, use that in place of sea salts — it adds a beautiful complexity in a little twist for those of us that live in regions where avos are ALWAYS in season.
Photo: Michael Woodsmall
Corn Tortilla Chips
1 Dozen Corn Tortillas
1 Cup Corn Oil
Sea Salt
Dry corn tortillas out in oven at 200°F for 10 to 15 minutes.
Cut each tortilla into equal sized chips.
Heat corn oil over medium heat.
Fry chips in corn oil.
Dry chips on paper towels.
Salt chips.
Plantain Chips – While we didn’t include a shot of them, plantain chips have been my go-to as of late. They’re healthful, yummy (yes, yummy), and easy.
2 Green Plantains
1/2 Cup Coconut Oil
Sea Salt
Peel and cut plantain into preferred size chips.
Heat coconut oil over medium heat.
Fry chips in coconut oil.
Dry chips on paper towels.
Salt chips.
Photo: Michael Woodsmall
S.Pellegrino
The recipe is 100% refreshing deliciousness. Enough said. And it really fancies the whole spread up. Your surf buddy will like that.
Last, but most definitely not least, let’s make sure we’re keeping the beach CLEAN! We personally like to employ reusable dishwasher-safe food-grade containers, but if you are already out and need to buy on-the-go for convenience, make sure that what whatever plastic- or paper-ware you’re employing is at minimum recyclable. And if you’re drinking — which if you are, I recommend this post-surf tequila drink — and foresee several empty bottles in your near future, take a couple extra bags to be safe.
Now, with all that being said, go on… start planning your day!
Photo: Michael Woodsmall
This post is sponsored by S.Pellegrino® Sparkling Natural Mineral Water.
