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 of Potato
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It’s 1 of Sweet potato
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It’s 1 of cinnamon stick
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It’s 5-10 of cloves
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It’s 1 tbsp of sugar
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Prepare of Ceviche
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It’s 200 g of fish e.g cod
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It’s 2 of limes
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Prepare 1 of onion
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It’s 1/2 of red Chilli (adjust depending on heat preferences)
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It’s 1 tsp of ginger (crushed or chopped)
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It’s 1 clove of garlic (crushed or chopped)
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It’s to taste of Coriander, salt and pepper
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It’s of Condensed milk- if too acidic
Steps
- Peel the sweet potato and cut into chunks.
- Boil the sweet potato chunks in a pan with the cinnamon, cloves and sugar until tender then leave to side (approx 25 minutes).
- Cut the fish into 10p pieces.
- Mix the fish with the juice of the limes, the chopped onion and the other ingredients.
- Leave to ‘cook’ in the acid for 10 minutes.
- Taste and adjust seasoning. Add some condensed milk if acid is too strong.
- Serve with the sweet potato and some corn.
It is made with fresh fish (preferably Bonito (Tuna), Halibut, Mahi mahi, Flounder, but truthfully with just about anything decently edible. Ceviche, is not a recipe, is a concept that is present all around the shores of the pacific ocean, the basic idea consists in "cooking" fresh fish using some form of natural acid (basically lemon/lime/orange or other fruits juice), it has been part of the peruvian menu even before Peru existed. 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.
