The first time I made ceviche, I was amazed. I could actually see the lemon and lime juice turning the color of the fish from translucent pink to opaque white.
The acid from the limes and lemons change the structure of the proteins in the fish, essentially “cooking” the fish without using heat.
I love ceviche rolled up in a freshly cooked, still warm corn tortilla with lettuce and salsa.
Updated. Originally posted Jan 2004.
Ceviche Recipe
Always use the freshest fish possible. Make the same day you purchase fresh fish.
Ingredients
- 2 lbs of firm, fresh red snapper fillets (or other firm-fleshed fish), cut into 1/2 inch pieces, completely deboned
- 1/2 cup of fresh squeezed lime juice
- 1/2 cup of fresh squeezed lemon juice
- 1/2 red onion, finely diced
- 1 cup of chopped fresh seeded tomatoes
- 1 serrano chili, seeded and finely diced
- 2 teaspoons of salt
- Dash of ground oregano
- Dash of Tabasco or a light pinch of cayenne pepper
- Cilantro
- Avocado
- Tortillas or tortilla chips
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