Bowl of Ceviche #1
(click to enlarge)

Ceviche #1


Mexico & Southern California
Serves:
Effort:
Sched:
DoAhead:  		 6 app
**
5 hrs hrs
Best		 Various styles and formulas of Ceviche are popular appetizers from Southern California to Southern Argentina. All feature seafood "cooked" by lime juice, or sometimes lemon juice.

1
1
----
4
2
1/4
3/4
1/4
1/8
----
10
1/3
#
c
---
oz

c
t
t
t
---
oz
c
Tilapia fillets (1)  
Lime Juice
-- Seasonings
Onion
Jalapeno Peppers
Olive Oil, ExtV
Salt
Oregano, dry
Pepper
----------
Tomato ripe (2)
Cilantro leaves
Make   -   (5+ hrs - 20 min work)
  1. Cut FISH.into 3/4 inch cubes.
  2. Squeeze LIME JUICE and mix with Fish, marinade in refrigerator for at least 4 hours, turning now and then.
  3. Slice ONION in half lengthwise, then crosswise very thin and break up into individual strips.
  4. Seed JALAPENOS, leaving the membranes in for hotter or removing them for less hot, then slice into thin slivers.
  5. When Fish has marinaded long enough, stir in all Seasoning items and let marinade another hour or more (if you can, but at least 20 minutes) turning occasionally.
  6. Dice TOMATOES about 3/4 inch if large, or see Note-2. Strip CILANTRO LEAVES from stems. Measure is very lightly packed. Stir both into fish and serve.
NOTES:

  1. Fish:

      Fish other than Tilapia can also be used such as bass and snapper. Basically any very fresh fish with firm, moderate flavored flesh. Frozen tilapia fillets are a good choice because they are fresh - deep frozen at the fish farm.

  2. Tomatoes:

      Cherry, Grape or Strawberry tomatoes are good here. The photo shows strawberry size cut in half lengthwise, then crosswise to quarters. Grape size would just be halved.
  3. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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