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Prep Time: 4 Minutes Cook Time: 0 Minutes |
Ready In: 4 Minutes Servings: 4 |
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Ceviche is a light and refreshing, chilled citrus-marinated seafood salad which originated in Peru. The acidity of the marinade denatures the protein structure of the fish, essentially cooking it. The result is a less fishy-tasting dish than other uncooked seafood. Note: Other types of fresh seafood (such as lobster, shrimp, scallops, octopus, etc) may be substituted for the fish, if desired. Always purchase the freshest seafood you can find, preferably sushi-grade. Ingredients:
1 lb fresh tuna (cod, orange roughy, and red snapper are other good choices. you can also mix-and-match different typ) or 1 lb other firm-fleshed white fish (cod, orange roughy, and red snapper are other good choices. you can also mix-and-match different typ) |
3 lemons, juice of |
3 limes, juice of |
1 garlic clove, minced |
1 small red onion, minced (about 1 cup) |
1 jalapeno, chopped fine |
2 tablespoons finely chopped cilantro |
2 tablespoons parsley |
2 small firm-fleshed tomatoes, chopped finely |
salt |
1 avocado, sliced (optional) |
Directions:
1. Soak the fish in salted water for 10 minutes, gently pat dry with a paper towel. Cube the fish, and place in a shallow dish.
2. Arrange the onions on top of the fish, and cover with the remaining ingredients. Allow to refrigerate at least 4 hours. Be sure to stir several times. The fish is done once the flesh turns white and opaque, and can be flaked slightly with a fork. This indicates that the acidity of the citrus has denatured the proteins in the fish- the same thing that happens when we cook in the traditional sense.
3. Serve chilled, garnished with avocado, if desired.
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