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  • Results 1 to 3 of 3

    Thread: Ceviche

    1. #1
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      Alky's Avatar

      Join Date;
      26th April, 2013.
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      Ceviche

      Place the cubed fish and sliced onion into a glass
      casserole dish in as close to a single layer as
      possible

      Sprinkle the minced garlic and hot peppers and
      chopped cilantro over the fish and onions. Add any
      other herbs at this time.

      Make a marinade out of the lime juice, olive oil
      and salt and pepper.

      Pour over the fish, making sure that all the
      fish and herbs are well-coated. Make more
      marinade if necessary.

      Let the mixture marinate for at least an hour in
      a "cool spot" (refrigerator is ok in warmer
      climates) for at least 60 minutes, or until the fish is
      "soft cooked."

      I like to garnish mine with boiled yucca root or
      sweet potato and choclo (the gigantic Andean corn
      kernels)

    2. #2
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      Ceviche

      Thanks for the recipe Alky. I love ceviche, but only have had it out. I am one of those people that hates cilantro. Do you think flat leaf parsley could substitute well in this recipe?

      Really fresh scallops also make a good ceviche. They are already precut so cuts out a little effort.

    3. #3
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      Alky's Avatar

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      Ceviche

      Yes, absolutely! Also some people I know use oregano and coriander.

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