Ingredients
-
8
-
1
-
1
-
1
-
1/2
-
1/4
-
1/2
-
3
-
3
-
-
2
-
-
-
-
Directions
Its a very popular Peruvian dish using a lime juice marinate to slowly cause the fish to cook, in very much the same way that heating does. The results are bright and refreshing with an opaque appearance and firmed texture of cooked fish. A few more of my easy ceviche recipes are Shrimp Ceviche Cocktail, Canned Tuna Ceviche, Shrimp Ceviche and Avocado Salad and Mushroom Ceviche (Vegan),A few weeks ago I went on a fun tour to one of the worlds best professional culinary colleges the Culinary Institute of America in Hyde Park, NY.,
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Steps
|
1
Done
|
Pepper, Oil, and Tabasco |
|
2
Done
|
Add the Lime Juice and Toss to Coat the Fish. |
|
3
Done
|
Season With Salt and Pepper. |
|
4
Done
|
Cover and Marinate in the Refrigerator at Least 1 Hour Depending on the Size of the Fish Cubes, Stirring Occasionally. |
|
5
Done
|
Look at the Fish and You Can See the Flesh Changing Overtime in the Marinade, You Are Looking For a Solid Appearance in Theflesh Vs. an Opaqueness All the Way Through the Center of the Fish. |
|
6
Done
|
Trim the Cucumber Slices With a Round Cutter to Remove the Rind. |
|
7
Done
|
With a Melon Baller Scoopout a Shallow Pocket in the Middle of the Cucumber Slicesdo not Cut All the Way Through Theslice. |
|
8
Done
|
Just Before Serving, Fill the Cucumber Cups With the Ceviche. |
|
9
Done
|
Garnish Each Ceviche Cup With Asmall Dot of Sour Cream and a Cilantro Leaf, If Desired. |
