Friday, June 20, 2008
The first time I made ceviche, I was amazed. I could actually see the lemon and lime juice turning the color of the fish from translucent pink to opaque white. The acid from the limes and lemons change the structure of the proteins in the fish, essentially "cooking" the fish without using heat. I love ceviche rolled up in a freshly cooked, still warm corn tortilla with lettuce and salsa.
Preparation time: 15 minutes to prepare, 6 hours to let sit.
- 2 lbs of firm, fresh red snapper fillets, cut into 1/2 inch pieces, completely deboned
- 1/2 cup of fresh squeezed lime juice
- 1/2 cup of fresh squeezed lemon juice
- 1/2 purple onion, finely diced
- 1 cup of fresh peeled, seeded, and chopped tomatoes
- 1 serrano chili, seeded and finely diced
- 2 teaspoons of salt
- dash of ground oregano
- dash of Tabasco or a few grains of cayenne pepper
Tortillas or tortilla chips
1 In a non-reactive casserole dish, either Pyrex or ceramic, place the fish, onion, tomatoes, chili, salt, Tabasco, and oregano. Cover with lime and lemon juice. Let sit covered in the refrigerator for an hour, then stir, making sure more of the fish gets exposed to the acidic lime and lemon juices. Let sit for several hours, giving time for the flavors to blend.
2 Serve with chopped cilantro and slices of avocado with heated tortillas for ceviche tacos or with tortilla chips.
Optional: Can use shrimp and or scallops as a substitute for some of the fish. Can use a firm cod in place of the red snapper.