so who's heard of Ceviche, or had some? If you like fish, citrus and spice this dish is for you. First off what the heck is it?
Ceviche is raw fish or shellfish "cooked" in highly acidic citrus juice with the addition of hot peppers, onions and other delectable things. The acidity breaks down the protein in the fish turning it from translucent to opaque, thereby "cooking it. that's the short answer.
Ceviche can be made with any fresh ocean fish with firm, white, non-oily flesh or with shrimp. scallops, squid or octopus. Do not use fresh water fish as the chance of parasites it multiplied tenfold. typically I will freeze fish for 2-3 days before using it for this dish as this reduces the chance of any parasites. please remember that Ceviche is not cooked, it is raw fish.
here in the northeast a very good fish for ceviche is Scup or porgy; fluke, and black seabass are also good. so you want to make your own Ceviche?
1 lb firm white ocean fish fillets, or shrimp
1/2 red onion
4-5 limes
1-2 green chilli peppers (or what ever hot peppers you have
1 stalk celery
1 small bunch of FRESH cilantro
1 orange
1 tsp salt
dice the peppers, onion and celery into 1/8" cubes (or finely slice the onion into very thin strips)
1/4 the limes and the orange and squeeze them into a non reactive glass or plastic bowl
finely chop the cilantro...NOTE this is one recipe where you have to use fresh cilantro, if you don't have it don't substitute.
slice the fish fillets or shrimp into 1/2" pieces
1/4 the peppers and remove the seeds and pulp. (you may need to add more peppers depending on their heat, you want a bite but not so hot you can't taste anything).
mix all the items together and refrigerate for 2-3 hours ( you can also keep this over night).
when the fish has turned white and firmed up, serve over a bed of fresh lettuce, preferably with a chilled wine or a margarita.
this is one dish that feeds your senses, the colors, taste and smell are amazing....
