Ceviche
Source of Recipe
need2loose2
List of Ingredients
1 pound filets of FRESH fish (Tuna, scallops, shrimp)
1 1/2 cups fresh lime juice (or a mix of lemon and lime juice)
2 medium tomatoes
1/2 cup chopped scallions
1/4 cup chopped cilantro
3-4 serrano chilies (optional) choppedRecipe
Combine fish with lime juice in a glass bowl and cover. Refrigerate overnight (up to 24 hours). Fish is done when firm and opaque (has the cooked look). To serve, drain fish and toss with remaining ingredients.
To serve, give each dish a fresh grind of pepper.
I use the FRESH sushi grade Tuna and slice it about 1/3 inch thick, before marinating. this is great on a salad or with a salad - makes an awesome rapid results meal..... Remember, when buying fish, if it smells 'fishy' it probably isn't that fresh. If when you are looking at white fish in the store, and it looks like it is a little bit cooked, it probably isn't fresh either - I am a fish snob - grew up on the coast and used to buy my fish right off the boats! This is best made with very fresh fish, and the sushi grade tuna is often pretty good in my area.
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