Ceviche is a Latin American dish of raw fish or seafood marinated in citrus juice. Every Latin American country has given ceviche their own unique take and style. In Peru, it is served with slices of cold sweet potatoes or corn, and in Ecuador – with popcorn, potato chips, nuts, and corn, where as in Mexico, we ate ceviche on a corn tortilla. Usually ceviche is made from firm white fish, but can be made with salmon as well. You can add to the fish a variety of seafood which will make it a “ceviche mixto”. We tried to make ceviche using tilapia and the dish was perfect! Most important is to use very fresh fish since the acid from citrus juice is what “cooks” the fish. If you want to top it with pico de gallo (which I highly recommend) you can find the recipe here.
Fish Ceviche on Corn Tortillas Recipe
By April 12, 2013Published:
Ceviche is a Latin American dish of raw fish or seafood marinated in citrus juice. Every Latin American country has given ceviche …
- First, prepare the pico de gallo ahead of time. Cut the cabbage into thin strips, you won’t need a lot, as well as about 1/4 of a white onion. Next chop the tilapia into very small pieces, about half a centimeter. It’s important that they aren’t too big (or they will stay raw) and if too small it will be mushy. Next combine the fish and onions and squeeze fresh lime juice over, just enough so it reaches the top of the mixture. If you use too much, it will be bitter and watery. If you want to, add 1 shot of tequila (but only good tequila!). Sprinkle some salt on top and mix. After 45 minutes, the fish should be ready. Simply place some of the fish on top of a tortilla, add some pico de gallo, cabbage, and some of the spicy sauce if you’d like and lime juice. You can also add some more cilantro if you’d like or other sauces.
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Tags: appetizer, Cinco de Mayo, fish, party, Spring Food, Summer Food, tapas