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Ceviche - Culture, Family, Travel, Consumer Reviews - Posted: 21st Feb, 2011 - 10:02am
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Archived Recipe: SeafoodPost Date: 21st Feb, 2011 - 10:02am / Post ID: #
Ceviche
Recipe name:
Ceviche 
Recipe category:
Seafood
What are your thoughts about this tasty dish? 
Recipe details:
| Ingredients | |||
| 1 | pound | fish filets | |
| 8 | oz | lime juice | |
| 1 | each | large onion, finely chopped | |
| 1 | each | jalapeno pepper, finely chopped | |
| 2 | each | med tomatoes, finely chopped | |
| 30 | each | pitted green olives | |
| 1/8 | teaspoon | cumin | |
| 20 | each | capers | |
| 1/4 | cup | coriander, chopped, fresh | |
| 1/4 | cup | olive oil | |
| 1 | Salt, to taste | ||
| 1 | Pepper, to taste | ||
| 1 | oregano, to taste | ||
Directions: | |||
| Marinate fish in lime juice for 4 to 5 hours, until fish turns white. Mix fish with the juice with all other ingredients. Serve chilled. Note from Alexis: is not Mexican, it's Ibero-American. It's also consumed in Spain and Southern France and there is even a variant in the Philippines (as a Spanish import). The Japanese love it too. For example, Nobu, the famed NYC & London Japanese food restaurant carries it. Peruvians are perhaps best known for taking to an art form (quality, variety, presentation) and as a national symbol. There are over 20 varieties of in Peru alone. From the humble Seabass (corvina) to Mixto (varied seafood ingredients, all marinated in lime, which they call 'limon'), to de Paiche, a Sturgeon-like fish that lives in the Amazon river basin. Chileans and Ecuatorians also take pride in their many varieties and their -making tradition. | |||
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TOPIC: Ceviche