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Instructions |
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How could I ever forget that delicious meal. My mother would always prepare the dish with such tenasity. We always knew that when she made Ceviche she was having a good day. That sour lemon taste mixed in with the guacamole and hot sause always made it very tasty. In a sense every bite took us closer to our roots. The rich taste of the shrimp,chewy yet delicious, reminded me of the days we would spend at home with mother on a sunday afternoon. Here are the steps to make Ceviche.
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Prep the raw fish by trimming it into thin slices or bite size pieces. Since the acid will be cooking the food on contact, smaller pieces will allow the change to happen quicker.
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Choose your aromatics. Since the acid and salt will take effect on them, too, consider adding ingredients to the dish in order you might like them to cook.
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Add the citrus. Lemon and lime are the top two choices. Let the dish marinate in the fridge for your desired time, and chill a serving plate to use later
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Originally Submitted
9/1/2010
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