This is a very easy ceviche recipe that you can do as a side dish, an appetizer, or even an entire meal. We made this with our friend Cinthia while living in Velez-Malaga, Spain. Ceviche is very flexible as long as your ingredients are extremely fresh. Below is a good video from AllRecipes about ceviche.<\/p>\n
INGREDIENTS<\/strong><\/p>\n SELECTING THE RIGHT FISH<\/strong><\/p>\n CLICK HERE FOR TIPS ON BUYING A FRESH FISH<\/a><\/p>\n STEP BY STEP<\/strong><\/p>\n If you want to see a ceviche recipe in action, use the below video.<\/p>\n\n
\nPROTEINS<\/strong><\/li>\n
\n– cut into 1\/4 – 1\/2 inch pieces
\n– You can also use Rock Fish, Sea Bream, Grouper, Seabass, Halibut, Talapia, Cod or Red Snapper – cut thinly and blanched 30 seconds
\n– DO NOT use swordfish or tuna, as these are long-lived fish and are more likely to have parasites<\/li>\n
\n* Blanched means that you plunge it into boiling water for about 30 seconds, and then remove it to an ice bath to stop the cooking.<\/span>
\nREQUIRED VEGETABLES and LIQUIDS<\/strong><\/li>\n
\nOPTIONAL INGREDIENTS<\/strong><\/li>\n\n
\n – – – To find out why Dry Pack are better than Wet Pack, CLICK HERE<\/a>.<\/li>\n
\n– Optionally: strips of pepper – mild or hot
\n– green olives – quartered
\n– parsley – chopped
\n– cilantro – some chopped, some fairly whole
\n– celery pieces (1 stalk, ribs removed before cutting)
\n2 TBL EACH
\n– ketchup
\n– EVOO (emulsified with whisk)
\n– Worcestershire sauce
\n– oregano and salt to taste
\n– minced garlic<\/li>\n