"Ceviche"
"Ceviche". This recipe is a staple in Mexico. Raw seafood is cooked by the lime juice! You would never know the seafood was not cooked prior to serving.
Ingredients
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You need 3 lb of red
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You need 8 of lemons
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Prepare 1 bunch of fresh cilantro
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It’s 3 of romas
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Prepare 1 1/2 cup of red onion
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It’s 1 1/2 cup of fresh red raddish
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You need 2 of hass avocado
Steps
- After fish has been cleaned, dice in about one inch to half inch cubes..
- Rinse in cold tap and strain most access water..
- Transfer fish into a large stainless steel bowl..
- Squeeze lemons in fish..
- This recipe goes great with club or saltine crackers and an ice cold beer for a sports game or entertaining a small crowd. Enjoy!.
Ceviche (aka cebiche) originates in Peru as does Pisco. It is made with fresh fish (preferably Bonito (Tuna), Halibut, Mahi mahi, Flounder, but truthfully with just about anything decently edible. You can use cooked or raw shrimp in this Mexican shrimp cocktail. Ceviche is among our favorite appetizers along with cowboy caviar and the wildly popular shrimp salsa. It is a major crowd pleasing recipe and so satisfying served over crisp tostadas or with tortilla chips.
