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Thread: Ceviche

  1. #1
    Registered User. Alky's Avatar

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    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
    Registered User. Alky's Avatar

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    Ceviche

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

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