Ceviche - A Summer Soiree

Ayda Robana of Om Sweet Mama delights the senses with her fresh take on a tropical, Mexican Cuisine-inspired menu. The recipes are simple, colorful, and as tasty as some glassy waves on a fine summer day.


Yucatan Ceviche

3 lbs. sushi-grade saltwater fish, skinned, de-boned, bloodline removed (yellowtail tuna, halibut, sea bass, etc.)
1 ½ cups fresh lime juice
1 ½ cups young coconut juice
1 ½ cups young coconut meat (from 2 coconuts)
½ small habanero
1 small clove garlic, minced
1 small red onion, finely chopped
1 teaspoon fresh ground ginger
1 tablespoon pink Himalayan salt
1 stalk lemongrass, bruised
1 bunch cilantro, chopped
1 ripe avocado, sliced
1 small bunch radishes, mandolin sliced
Garnish: radish sprouts, edible flowers

Cut up the fish into small cubes. Add lime juice, coconut water, onion, habanero, garlic, ginger, lemongrass, and salt. Scrape out the flesh of the young coconuts and chop into small diced pieces. Add to the mixture. Cover and refrigerate for 3-4 hours.
Add cilantro, avocado, and radishes. Garnish with radish sprouts, edible flowers, and pickled onions.
Serve with beet tostada, plantain chips, or corn chips and salsas.

Mezcal & Hibiscus Cocktail

1 cup grapefruit juice
1 shot mezcal
2 tablespoons St. Germain
1 tablespoon hibiscus simple syrup
Grilled citrus garnish
Hibiscus simple syrup
1 cup granulated sugar
Juice of 2 limes, 1 grapefruit, and 1 lemon
½ cup dried hibiscus flowers

Reduce down sugar and citrus juice on medium heat in a small saucepan for 10 minutes, stirring occasionally. Turn off heat, add dried hibiscus flowers, and let steep for 1 hour until cool. Strain off the simple syrup.

For the grilled citrus garnish, slice your choice of citrus (grapefruit, orange, lime, etc.), place on a heated grill, and char on both sides. Allow cooling before adding to drink.

About Om Sweet Mama - Ayda Robana, culinary artist, caterer, and private chef, if passionate about using locally-sourced, organic, farm-fresh ingredients. Highly influenced by her world travels and Tunisian-American upbringing, she founded Om Sweet Mama catering in 2008 and was among the first chefs in Santa Barbara to introduce pop-up meals in locations around town.  805.837.9009, omsweetmama.com