Hello friends and fellow foodies!
I’ve been going back to and revisiting some flavorful, quick, simple and nutritious recipes that I’ve discovered thanks to friends and fellow bloggers.
One of the recipes that I’ve enjoyed the most is Cebiche. I have some great Peruvian friends and I thank them for the introduction. Dario, my dear friend and his wife, a professional “Cebichera” gave me excellent tips. Zoyla, my other Peruvian friend, motivated me to try for the first time.
For those of you that feel a bit reluctant towards “raw” fish I should say that it also happened to me. So don’t fear! Remember that the acid of the lemon actually cooks the fish as with any other cooking method. The proof is in the color of the meat. If you notice you’ll see that the pictures show the meat is totally white, that is to say, it’s cooked.
Thi method is not only interesting, but it also grants a flavor, softness and juiciness to the meat that is almost impossible through other methods, while respecting the meat.
My Peruvian friends will have to forgive me for my twists. I keep the spirit of the Peruvian Cebiche and the gratefulness to Peru for this tasty contribution.
- 3 pounds of your favorite fish. I like to use Tuna, Red Snapper and Panga (mildly flavored fish, but that’s just me. You can definitely go for a stronger tasting fish)
- 1 cup of lemon juice.
- A good spurt of olive oil.
- ½ spoonful of garlic paste (natural)
- 1 chopped white onion.
- Cilantrico and chopped chives.
Wash your fish and cut it in squares. Put in a large bowl, add the other ingredients and mix well but softly to avoid crumbling the fish.
Allow it to rest for about 15 minutes. When serving I like to sprinkle some chopped chives and cilantrico. (culantro)
Note: The more it lasts the more it cooks. For a palate new to Cebiche or a Dominican one, such as mine, I recommend you let the fish rest at least half hour. Many Cebiche lovers will eat it with much less time.
You can serve over lettuce. I also like to serve it inside half an avocado sometimes.
Something interesting is that the juice in which one cooks the fish is not thrown away. In fact it is the famous milk of tiger of the Cebiche.
I recommend you drink the milk of tiger because it’s delicious but also because of its properties as…ahhh…errr…well! That! You know what I’m talking about!
A big hug and don’t go far, we’re just getting warmed up!
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