Ceviche

1 pound fresh fillets
1 cup fresh lime or lemon juice
1 small onion
2-3 pickled serrano peppers, rinsed, seeded and cut into strips
1 Scotch Bonnet pepper, most of the seeds removed and cut into strips
1/4 cup olive oil
3/4 teaspoon salt
1/4 teaspoon dried oregano.crushed
1/8 teaspoon pepper
2 medium tomatoes
cilantro

Cut fish fillets into 1/2 inch cubes. In nonmetal bowl cover cubed fish with lime or lemon juice. Cover and refrigerate 4 hours or overnight or till fish is opaque, turning occasionally. Thinly slice the onion, separate into rings. Add to fish with pickled peppers, olive oil or cooking oil, salt, oregano and pepper. Toss gently to combine well. chill. Peel, seed and chop tomatoes, toss with chilled fish mixture. Sprinkle with snipped cilantro.


There should be a recipe forum

MMMM tasty

Oh Gawd....there should be!:doh: Hey, that sounds good!:drool:

Is that fish served cold as in uncooked?:eek:

Originally posted by BigFish
Oh Gawd....there should be!:doh: Hey, that sounds good!:drool:

Is that fish served cold as in uncooked?:eek:

Ya, cold

It's really good, like lime and hot pepper

The acid in the lemon will cook the fish enough. As long as it's super fresh you won't have a problem...

-spence

Almost like cooking...the acid denatures the protein in the fish, making it more palatable but still raw.
The cool part is it "feels" like it's cooked when you chew it, making it alittle more pleasing for those people who don't like sushi.
Me, on the other hand, I'll take a big slice of Otoro any day!!! Expensive, but it's like the foie gras of the marine world.
Later,
Rick

I am with Rick......will take toro any day.

And I love Ceviche' - I am now trying different recipes from different countries all over south america.

And as far as cooking, if anyone eats Steak Tartare or kibbeh, this is the same concept. You can think of it as chemically cooking the meat or fish. There are also some great recipes for Tuna Tartae. If anyone gets the chance - try the tuna tartare at King Fish Hall in the Fanieul Hall Marketplace.

stripr I usually only make it during the heat of summer - thank you for reminding it whip up a batch.


-IWK

I have marinated shrimp in acidic fruit juice, and boy does that 'cook' FAST. How fast does cut up fish 'cook?' I have marinated whole fish in lime/lemon for a few hours and it didn't 'cook' too much.