Feeling peckish...
Went with K. to a Peruvian restaurant the other night, they have THE best seafood platter in town. This may not be up to their standards but it's pretty good even so.
Ceviche for Dummies
1 kilo firm white fish (NOT mackerel! don't ask why, it just doesn't work), chopped into strips 1" long and 1/2" thick
OR cleaned and deveined shrimp, chopped prawns or chopped lobster meat
OR octopus or squid
OR scallops or other large shellfish
OR a combination of these.
1 large red onion, julienned (may be substituted by hot white onion)
1 stalk celery, julienned (leaves included if you like)
1 or 2 chili peppers, seeded and deveined, minced very fine
1 large clove garlic, crushed
1 tablespoon olive oil
1/2 teaspoon dried oregano
salt and pepper
1 or 2 cups lime juice
Mix first seven ingredients in a glass or plastic bowl (do NOT use metal!). Add enough lime juice to cover, salt and pepper to taste. Cover with plastic wrap and marinate in refrigerator at least 6 hours for the acid to cook the fish.
Serve individually in glass cocktail cups with curly lettuce leaves and a side of soda crackers or mini toast rounds, or in mini pastry shells on a platter. Can also be a party snack in a large bowl with crackers. Other serving suggestions include in hollowed-out avocados or tomatoes.
Best accompanied by a nice frosty lager or pilsner (darker brews clash with the lime juice) or a mojito.
Ceviche for Dummies
1 kilo firm white fish (NOT mackerel! don't ask why, it just doesn't work), chopped into strips 1" long and 1/2" thick
OR cleaned and deveined shrimp, chopped prawns or chopped lobster meat
OR octopus or squid
OR scallops or other large shellfish
OR a combination of these.
1 large red onion, julienned (may be substituted by hot white onion)
1 stalk celery, julienned (leaves included if you like)
1 or 2 chili peppers, seeded and deveined, minced very fine
1 large clove garlic, crushed
1 tablespoon olive oil
1/2 teaspoon dried oregano
salt and pepper
1 or 2 cups lime juice
Mix first seven ingredients in a glass or plastic bowl (do NOT use metal!). Add enough lime juice to cover, salt and pepper to taste. Cover with plastic wrap and marinate in refrigerator at least 6 hours for the acid to cook the fish.
Serve individually in glass cocktail cups with curly lettuce leaves and a side of soda crackers or mini toast rounds, or in mini pastry shells on a platter. Can also be a party snack in a large bowl with crackers. Other serving suggestions include in hollowed-out avocados or tomatoes.
Best accompanied by a nice frosty lager or pilsner (darker brews clash with the lime juice) or a mojito.