Featured in the September/October 1989 issue of Domain Magazine
A deliciously fresh heart-healthy dish
Chip Oswalt, a cardiovascular and thoracic surgeon at Seton Medical Center in Austin, has made a name for himself as the head of the heart-transplant team at Seton’s Central Texas Heart Institute, the first such program in the state’s capital. At home, when the doctor is in, he’s usually in the kitchen. “Chip and I both enjoy getting in the kitchen,” says Karen Oswalt. “We cook together at least a couple of nights a week.” When their daughters -- Sara, 12, and Claire, 10 -- join in, the scullery can really start to bustle. But no one forgets who wields the scalpel or the Ginsu knife. “It’s real important to stress how easy this ceviche is,” Chip says, “especially if you don’t mind chopping.”
Easy it may be, but the Oswalts’ interpretation of the classic marinated fish took time to develop. “We had ceviche back in Mexico after we were first married,” Chip recalls, “and we liked it so much that over the years we tried to figure out our own way of doing it. We went from a simple pico de gallo to making this recipe.” The crucial element, he says, is the freshness of the ingredients, whether in the jalapeños and tomatoes Chip grows in his garden or in the just-caught fish the Oswalts bring in on their own hooks. “I like the idea of eating fish that you’ve caught,” says Chip. “I’ve used just about anything -- bass, speckled trout.” And this ceviche gets the low-fat, low-cholesterol seal of approval. “I didn’t make this recipe just because it’s heart-healthy,” the good doctor says, “but it’s sure worth mentioning.” Ceviche
Serves 10 - 12
3 pounds fresh Pacific whitefish, snapper, or speckled trout 6 limes
3 to 4 tomatoes, chopped
3 to 5 jalapeños, seeded and chopped
1 larger onion, chopped
1/4 to 1/2 bunch cilantro, chopped
1 garlic clove, chopped
2 tablespoons olive oil
Salt and black pepper, to taste
Cut fish into 1/2-inch cubes. Marinate and chill fish at least 4 hours in juice of 3 limes. Pour off liquid. Mix in remaining ingredients except limes. Squeeze juice of remaining limes on top. Serve with fresh tostadas or in chilled avocado halves.
