Ceviche! The wonderful, delicious thing that happens when you mix lime juice with fish. Apparently the citrus juice changes the proteins of the fish, effectively cooking it with little more effort than chopping things up, throwing it together and letting it do its thang (that's "thing" for those of you who don't live in OTR).Here's the recipe I used from www.simplyrecipes.com:
Ceviche Recipe
Preparation time: 15 minutes to prepare, 3-4 hours to let sit. Always use the freshest fish possible. Make the same day you purchase fresh fish.
Ingredients
- 2 lbs of firm, fresh red snapper fillets (or other firm-fleshed fish), cut into 1/2 inch pieces, completely deboned
- 1/2 cup of fresh squeezed lime juice
- 1/2 cup of fresh squeezed lemon juice
- 1/2 red onion, finely diced
- 1 cup of chopped fresh seeded tomatoes
- 1 serrano chili, seeded and finely diced
- 2 teaspoons of salt
- Dash of ground oregano
- Dash of Tabasco or a light pinch of cayenne pepper
- Cilantro
- Avocado
- Tortillas or tortilla chips
Method
In a non-reactive casserole dish, either Pyrex or ceramic, place the fish, onion, tomatoes, chili, salt, Tabasco, and oregano. Cover with lime and lemon juice. Let sit covered in the refrigerator for an hour, then stir, making sure more of the fish gets exposed to the acidic lime and lemon juices. Let sit for several hours, giving time for the flavors to blend. During the marinating process the fish will change from pinkish grey and translucent, to whiter in color and opaque. Serve with chopped cilantro and slices of avocado with heated tortillas for ceviche tacos or with tortilla chips.Serves 4-8.And here's what it looked like when I made it:
Now I just have to be patient and wait two hours...