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Jun. 22nd, 2012
Rare "cooking" post
Jun. 22nd, 2012 01:20 pmHere's a generic recipe for ceviche based on what we ate when we were in Peru.
400g raw seafood(1)
A medium red onion sliced as finely as possible
A generous handful of cilantro, finely chopped
2 or 3 cloves garlic, crushed
salt
fresh red chilli, chopped finely, as desired(2)
juice of two limes
Mix seafood, salt and lime juice and marinate in the fridge for 30 minutes or so. The seafood should look "cooked".
Mix with remaining ingredients and adjust salt if needed.
Serve small portions as an appetizer or more generous portions, as a main, sided with any or all of plain white rice, corn cut into 1.5cm slices or peeled and boiled yucca.
Notes
1. The simplest option is skinless, boneless fillets of a firm fleshed fish such as cod, pollack or haddock. One could also use shrimp, small squid, scallops or a combo. The tastiest version I had in Peru used black conch but try finding that at your local market!
2. In Peru they make this decidedly hot! I used half a dozen Thai "rat shit" peppers which was spicy enough for us and probably way too hot for most North Americans.
400g raw seafood(1)
A medium red onion sliced as finely as possible
A generous handful of cilantro, finely chopped
2 or 3 cloves garlic, crushed
salt
fresh red chilli, chopped finely, as desired(2)
juice of two limes
Mix seafood, salt and lime juice and marinate in the fridge for 30 minutes or so. The seafood should look "cooked".
Mix with remaining ingredients and adjust salt if needed.
Serve small portions as an appetizer or more generous portions, as a main, sided with any or all of plain white rice, corn cut into 1.5cm slices or peeled and boiled yucca.
Notes
1. The simplest option is skinless, boneless fillets of a firm fleshed fish such as cod, pollack or haddock. One could also use shrimp, small squid, scallops or a combo. The tastiest version I had in Peru used black conch but try finding that at your local market!
2. In Peru they make this decidedly hot! I used half a dozen Thai "rat shit" peppers which was spicy enough for us and probably way too hot for most North Americans.