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| February 26 |
| Ceviche |
| Ceviche is a Latin-inspired citrus-marinated seafood salad. You can use almost any kind of fresh fish for this dish, as long as it has a firm flesh: Shrimp, Salmon, Tilapia, Mahi-Mahi, white Sea Bass and Halibut are all acceptable. This is a simple recipes because it requires very little prep time: the fish is marinated by the acid in the lime juice. |
| Ingredients: |
- Skinned fish fillets
- Juice from three limes
- 1-2 fresh red chiles, seeded and very finely chopped (amount can be adjusted according to taste)
- 1 tablespoon olive oil
- Salt
Garnish:- 4 large firm tomatoes, peeled, seeded and diced
- 1 ripe advocado, peeled and diced
- 1 tablespoon of lemon juice
- 2 tablespoon olive oil
- 2 tablespoons of fresh cilantro (coriander)
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| Directions: |
- Cut your fillets into 2-inch strips. Coat them on both sides with lime juice and lay them in a shallow dish.
- Cover with plastic wrap and marinate for one hour.
- Combine all the garnish ingredients except the cilantro and set aside.
- Season the fish with salt and scatter the chopped chile over the fish.
- Drizzle with the oil and cover.
- Refrigerate, and marinate for 8 hours.
- Garnish the fish and sprinkle with cilantro.
- Serve on a bed of fresh lettuce or tortilla chips.
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