Chub Ceviche – Wild Food Recipe
Chub, chub glorious chub, nothing quite like it for… well for what exactly?
All you seem to hear from British fishermen is that our humble chubb, although good sport, is not a fish that is not suited to eating! A native of British streams and rivers, this omnivorous and hardworking little predator receives nothing but bad press from those who take nothing but pleasure from luring them from the muddy creeks and shady rivers beds where they live.
‘Too bony!’ they protest
‘Too many scales they grumble
Not enough meat and it tastes like mud they decry…
Horny Chub, Creek Chub, Big Eyed Chub the well evolved Qualius Cephalus are plentiful in British rivers, lake and streams. A thickset, round bodied fish, with a broad head and shoulders, its snout is blunt and the mouth wide and body fully scaled, but by all account its tastes like mud.
So what was I to do about lunch when out on my tandem in Sussex with wild-food expert and forager Nick Weston, when we plucked a couple of plump chub from a Sussex stream? Well bring on The Hungry Cyclist chub, ceviche makeover!
Bearing in mind that chub is a no nonsense English river fish that tastes like mud, and ceviche is a South American recipe full of punch, zest and seductive Latin flavours this experiment risked being about as successful as when one of those long-haired, frock coated ‘men’ from the daytime TV makeover shows, turns a semidetached ex-authority home in Hull into a velvet and lace trimmed regency boudoir.
Thankfully, unlike the make-over shows the chub ceviche was a huge success. Its meat was firm and held the lime juice well, its flavour was more earthy than mud-like and combined with some ripe sussex tomatoes, diced red onion, coriander and a little sweet yellow chili it made a deliciuose river side snack served atop thick chunks of crisp honesty box cucumber.
- x2 fresh chub, gutted, scaled and filleted
- half a small red onion
- 5 cherry tomatoes, peeled, hulled and finely diced
- juice of two limes
- half a yellow pepper, finely diced
- 1 tbs of fresh coriander, chopped
- salt and pepper
- 2 small cucumbers, peeled
1. Rough chop the chub in cm chunks
2. Add to a shallow bowl and add the other solid ingredients and season well.
3. Now squeeze over the lime juice making sure all the fish is covered. Leave to rest for five minutes.
4. Cur the cucumber into 2cm high slices. With a teaspoon scoop out some of the seeds to create a little bowl.
5. Scoop a spoon of ceviche onto each cucumber bowl, garnish with a little more pepper and sweet paprika and enjoy.
Now who said you cant polish a turd?
This entry was posted on Wednesday, August 25th, 2010 at 15:11 and is filed under Ceviche, English Recipes, Supper Club, Travel Writing, World Food. You can follow any responses to this entry through the RSS 2.0 feed or trackback from your own site. You can leave a response, or trackback from your own site.