Cookbook:Ceviche of White Fish (Cebiche de Pescado)
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|Ceviche of White Fish (Cebiche de Pescado)|
- 4 pounds (1.8 kg) of white fish (mahi mahi is an excellent choice), although most fish will work
- juice from about 8 large green limes (or more), should be as sour as possible, not sweet
- 3 ají limo peppers, diced
- 3 finely diced rocoto peppers (to taste), but can be substituted by habanero peppers if not available
- plenty of salt, and pepper to taste
- 3 large onions, sliced julienne-style
- bunch of finely chopped cilantro
- 1 clove of chopped garlic
- 3 lettuce leaves per plate
- 16 to 24 corn cobs cut into 2 inch (5 cm) pieces, cooked as usual
- 5 or 6 sweet potatoes, boiled and peeled
- Wash and debone the fish and cut them into ½ inch x ½ inch (about 1 cm x 1 cm) chunks.
- Season the fish with salt, pepper, ají limo and rocoto. Marinate the fish for a few minutes to ”cold cook” (leaving it for too long will "overcook" the fish). You should have enough lime juice to completely cover the fish.
- Add the julienne-cut onion. Mix gently.
- Serve on a bed of lettuce and add two pieces of corn on the cob and a portion of sweet potato.
- Ceviche (an alternate spelling) can be eaten as an entrée as well. In this case, this will be enough for about two people.
- More traditional recipes call for much less marinating. In fact, some will marinate it for as little as 10 minutes total (basically just the time it takes to get the sides ready). If marinating for a small amount of time be aware that the acidity of the lime is the only thing that "cooks" the fish.