Difference between revisions of "Cebiche de pescado"
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| − | + | {{recipesummary|Appetizer recipes|6-8|3 hours|2|Image=[[Image:Ceviche.png|350px]]}} | |
| − | {{recipesummary|Appetizer recipes|6-8|3 hours|2|Image=[[Image:Ceviche.png| | ||
==Ingredients== | ==Ingredients== | ||
| − | * 4 pounds of [[ | + | * 4 pounds of [[Fish|white fish]] (mahi mahi is an excellent choice) |
| − | * juice from about 8 large [[ | + | * juice from about 8 large [[Lime|limes]] |
| − | * 3 [[ | + | * 3 [[Chili Pepper|red peppers]], diced |
| − | * 3 finely diced [[ | + | * 3 finely diced [[Jalapeño|jalapeño peppers]]s (to your preference) |
| − | * [[ | + | * [[Salt|salt]] and [[pepper|pepper]] to taste |
| − | * 3 large [[ | + | * 3 large [[onion|onion]], sliced into half-rings |
| − | * bunch of finely chopped [[ | + | * bunch of finely chopped [[cilantro|cilantro]] |
;Sides: | ;Sides: | ||
| − | * 3 [[ | + | * 3 [[lettuce|lettuce]] leaves per plate |
| − | * 16 to 24 [[ | + | * 16 to 24 [[Corn|corn]] cobs cut into 2 inch pieces, cooked as usual |
| − | * 5 or 6 [[ | + | * 5 or 6 [[Sweet Potato|sweet potato]]es, boiled and peeled |
==Procedure== | ==Procedure== | ||
# Wash and de-bone the fish and cut them into ½ inch x ½ inch chunks. | # Wash and de-bone the fish and cut them into ½ inch x ½ inch chunks. | ||
| − | # Season the fish with salt, pepper, red pepper and jalapeño. [[ | + | # Season the fish with salt, pepper, red pepper and jalapeño. [[Marinating|Marinate]] the fish for 1 hour to ”cold cook”. You should have enough lime juice to completely cover the fish. |
# Add onion. Mix gently. Marinate for 1 more hour. | # Add onion. Mix gently. Marinate for 1 more hour. | ||
# Serve on a bed of lettuce and add two pieces of corn on the cob and a portion of sweet potato. | # Serve on a bed of lettuce and add two pieces of corn on the cob and a portion of sweet potato. | ||
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[[Category:Gluten-free recipes]] | [[Category:Gluten-free recipes]] | ||
| − | [[Category:Peruvian | + | [[Category:Peruvian cuisine]] |
[[Category:Fish recipes]] | [[Category:Fish recipes]] | ||
[[Category:Corn recipes]] | [[Category:Corn recipes]] | ||
[[Category:Sweet Potato recipes]] | [[Category:Sweet Potato recipes]] | ||
| − | |||
[[es:Artes culinarias/Recetas/Ceviche de pescado]] | [[es:Artes culinarias/Recetas/Ceviche de pescado]] | ||
Latest revision as of 11:39, 22 December 2012
| Cebiche de pescado | |
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| Category: | Appetizer recipes |
| Servings: | 6-8 |
| Time: | 3 hours |
| Difficulty: |  |
Ingredients
- 4 pounds of white fish (mahi mahi is an excellent choice)
- juice from about 8 large limes
- 3 red peppers, diced
- 3 finely diced jalapeño pepperss (to your preference)
- salt and pepper to taste
- 3 large onion, sliced into half-rings
- bunch of finely chopped cilantro
- Sides
- 3 lettuce leaves per plate
- 16 to 24 corn cobs cut into 2 inch pieces, cooked as usual
- 5 or 6 sweet potatoes, boiled and peeled
Procedure
- Wash and de-bone the fish and cut them into ½ inch x ½ inch chunks.
- Season the fish with salt, pepper, red pepper and jalapeño. Marinate the fish for 1 hour to ”cold cook”. You should have enough lime juice to completely cover the fish.
- Add onion. Mix gently. Marinate for 1 more hour.
- Serve on a bed of lettuce and add two pieces of corn on the cob and a portion of sweet potato.
Notes
- Ceviche (an alternate spelling) can be eaten as an entrée as well. In this case, this will be enough for about two people.
- More traditional recipes call for much less marinating. In fact, some will marinate it for as little as 10 minutes total (basically just the time it takes to get the sides ready). If marinating for a small amount of time be aware that the acidity of the lime is the only thing that "cooks" the fish.es:Artes culinarias/Recetas/Ceviche de pescado
