next stop...spain...

So I've always wanted to make ceviche. However, I've always been a bit apprehensive about that whole raw seafood "cooked" by lime juice. Sounds like a bit of a scam if you ask me. So I did some poking around on line and found out that the juice doesn't really cook the fish. It changes the composition of the protein fibers in the fish which often confuses most people into thinking its "cooked". It does not destroy parasites the way heat does. So you should always get sushi grade fish and know exactly where your fish is coming from. I was very excited because ceviche can be made with many different types of fish or only one kind. So I hope all of you pescatarians enjoy this recipe and give it a try.

Ingredients
1/2 pound small baby shrimp
1/2 pound bay scallops
1/2 pound calamari (cleaned well and cut into rings
2 red snapper filets cut into 1/2 inch peices
1 cup fresh lime juice
1 cup fresh lemon juice
1 medium tomato seeded and diced
1 medium red onion chopped
1 small jalepino finely diced
A small handful of chopped cilantro.
1 tsp dried oregano
1 tbs salt
Small pinch of cayanne pepper
Small pinch of black pepper.

Combine all of the fish, tomato, onion and cilantro in a non reactive bowl. Glass or ceramic. DO NOT use a metal bowl. The juices will react with the metal and give your fish a metallic taste and does not make for kick ass eats. Next, add your spices, jalepino and pour your lemon/lime juice over the fish. Cover and marinate for an hour. The mix all of the fish to make sure all of the fish comes in contact with the juices. I would mix every hour or so for a few hours.
Serve with avocado and some warm corn or flour tortillas..close your eyes and pretend your in Mexico! This is kick ass eats right here..and so easy to make. How cool is that.
So I hope your inspired next time you're having company. This makes a nice appetizer with tortilla chips or serve with all of your favorite garnishes as a main course...off for now!

Published with Blogger-droid v1.7.4