Yield: 8 Servings
|2 cups||Finely chopped raw seafood (firm white fish; shrimp, scallops; lobster, etc.)|
|½ cup||Lime juice|
|5 \N||Green onions|
|1 bunch||Fresh cilantro|
|1 tablespoon||Extra-virgin olive oil|
|2 tablespoons||White wine vinegar|
|¼ cup||Ice wate|
|\N \N||Salt; pepper, and love|
From: Kenneth Allen Hyde <HKA55365@...> Date: Mon, 14 Mar 1994 13:27:40 -0600 (CST) Ceviche is a traditional dish of the hispanic cultures of the Americas. In particular it is the national dish of Peru. This recipe is loosely based on a recipe in "Mexican Family Cooking" by Aida Gabilondo (Fawcett-Columbine: NY, 1986). It has been adapted to the peruvian style.
Marinate the chopped seafood in the lime juice for at least 1 hour. Drain thoroughly.
Peel the carrots and cut into 1-½ lengths. Boil the carrots in salted water until they are crisp but tender. Drain and chill in cold water. Cut the carrots into thin strips (about ⅛ inch thick by ¼ inch wide). Wash and drain the onions. Chop into fine thin rings (about ⅛ inch). Wash the cilantro and dry it thoroughly. Chop the cilantro leaves and measure out ⅓ cup (the left over can be stored in the refridgerator for several days or discarded).
Combine all the vegetables with the oil and vinegar. Add the ice water and fold in the drained fish. Cover and place in the refridgerator for several hours to let the flavors meld.
Before serving, drain the ceviche and fold in the mayonnaise. Add the salt and pepper to taste. Serve as a salad or with totilla chips for a buffet.
Note on ingredients: Cilantro is the leafy part of the coriander plant. It is used extensively in New World hispanic cooking and in Asian cooking (it is also called Chinese Parsley). Cilantro has a unique citrusy flavor that some people experience as slightly "soapy." There is no substitute; dried cilantro is an abomination in the eyes of the Lord and definitely will not work in this recipe. If you can't get cilantro in your area, try using parsley or chervil instead. The results won't be the same but it will still be good.
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, .