Ceviche limero

posted in: Food | 0

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I grew up in the Dominican Republic; my family is from a beach town. All my memories about having lunch or dinner with family involved seafood. Between those memories, I remember those hot summer days eating this refreshing and delicious dish made out of fish or mixed seafood. In some places, they spelled it cebiche, I know it as ceviche.
The ceviche is so easy to do and you don’t need heat or tons of ingredients to prepare it.

Before attempting this recipe, it’s important to know if you have any seafood or fish allergy.

SERVINGS 6-8
2 lbs tilapia fillets or 2 lbs other firm white fish fillets, cubed
8 -10 garlic cloves, chopped
1 teaspoon salt
1⁄2 teaspoon black pepper
2 teaspoons fresh cilantro, chopped
1 habanero pepper seeded and chopped (or real Aji Amarillo, or red pepper if you can find it)
8 -12 limes, freshly squeezed and strained to remove pulp, enough to cover fish
1 red onion, thinly sliced and rinsed

1 red tomatoes (optional)

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DIRECTIONS

Combine all ingredients except red onion and mix well.
Place red onion on top and let it marinate in the refrigerator for at least 3-4 hours before serving.

Before serving, mix well and serve with lettuce, corn, avocado or  any other cold salad vegetables on the side.

 

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Peruvian cuisine, which is one of my favorites, serves it like this with corn.

 

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I hope you do it a lot this summer!

 

Massiel C.

 

 

Edition: Natalia Aybar

Web support: Christian Castillo

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