Ingredients
-
1
-
1
-
1/2
-
1/2
-
1
-
1
-
1
-
4
-
-
-
-
-
-
-
Directions
Peruvian Ceviche, Like carpaccio, ceviche (seh-VEE-chay) is a raw fish recipe that modern cooks just love to play with It is essentially fish cooked in the acid of citrus juice and served with a cold beer on a hot day The dish originates in Peru, and is thought to be a development from Spanish escabeche, which is a vinegar-marinated dish This recipe is for the classic Peruvian ceviche Ceviche is so sharp and acidic it cries out for beer and tortilla chips as an accompaniment — although you won’t find tortilla chips in Peru In Peru, you will most often find this served with potatoes, either sweet or white , Like carpaccio, ceviche (seh-VEE-chay) is a raw fish recipe that modern cooks just love to play with It is essentially fish cooked in the acid of citrus juice and served with a cold beer on a hot day The dish originates in Peru, and is thought to be a development from Spanish escabeche, which is a vinegar-marinated dish This recipe is for the classic Peruvian ceviche Ceviche is so sharp and acidic it cries out for beer and tortilla chips as an accompaniment — although you won’t find tortilla chips in Peru In Peru, you will most often find this served with potatoes, either sweet or white
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Steps
|
1
Done
|
Cut the Fish Into Small Pieces: You Can Dice It or Leave It in Pieces Up to 1 Inch Square, but Remember That the Larger the Pieces the Longer It Will Take to Marinate. |
|
2
Done
|
Salt the Fish, Then Cover With the Citrus Juice in a Non-Reactive (glass or Plastic) Container With a Lid. Add the Sliced Onions and the Chiles. |
|
3
Done
|
Chill This in the Fridge For at Least 2 Hours, Possibly as Much as 3 Hours -- Very Large Pieces Can Take Longer. If Your Fish Is Truly Raw-Eating Quality, It Is Ok If the Centers of the Pieces Are Still Raw-Looking. |
|
4
Done
|
to Serve, Lay Down Some of the Onions and Chiles and Top With the Fish. Garnish With the Cilantro. |
