Costa Rican Ceviche
Ceviche
Ingredients: (serves 4 as lunch or starter)
1 kg of "white fish", cut into cubes
1 cup (250 ml) of fresh squeezed lemon or lime juice
1 (red)onion, finely diced
handful of cilantro (coriander leaves) chopped
2 teaspoons of salt
optional:
2 stalks of celery, finely diced
1 red bell pepper, finely diced
1 small chili, seeded and finely diced
------------------------
mayonaise and/or ketchup
Preparation:
Marinade the fish in the lemon juice and the rest of the ingredients. Put in fridge and stir after an hour or so, then let sit for up few hours so the flavors can blend.
The fish will be "cooked" by the acid lemon juice.
Looks pretty with the chopped cilantro strewn over the salad. Can be served with some mayonaise to make it more creamy, and/or ketchup to taste.
Ingredients: (serves 4 as lunch or starter)
1 kg of "white fish", cut into cubes
1 cup (250 ml) of fresh squeezed lemon or lime juice
1 (red)onion, finely diced
handful of cilantro (coriander leaves) chopped
2 teaspoons of salt
optional:
2 stalks of celery, finely diced
1 red bell pepper, finely diced
1 small chili, seeded and finely diced
------------------------
mayonaise and/or ketchup
Preparation:
Marinade the fish in the lemon juice and the rest of the ingredients. Put in fridge and stir after an hour or so, then let sit for up few hours so the flavors can blend.
The fish will be "cooked" by the acid lemon juice.
Looks pretty with the chopped cilantro strewn over the salad. Can be served with some mayonaise to make it more creamy, and/or ketchup to taste.
posted by 80meals | 7:17 AM
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