There is no dispute in our house that can't be resolved by a good batch of ceviche. We love it with carnitas or any Latin dish really. Really we just love it. We've eaten it for breakfast. There is some chopping involved but its no fail. Add it to the list of affordable and easy treats.
Ingredients (Serves 2-4)
1/2 pound white fish (we usually use halibut but are trying flounder today) cut into bite size pieces.
6 shrimp boiled for 1 minute (to eliminate bacteria risk) and then chopped
4 limes (or two limes and 2 oranges) Enough to mostly cover the ceviche
1/2 tomato seeded and chopped
1/2 Green pepper diced
1 jalapeno diced
1/2 cup of red onion diced
1/2 mango diced
2 tbsp chopped cilantro
1/8 tsp salt
1/8 tsp pepper
1/4 tsp oregano
1 tbsp white vinegar
dash or more of hot sauce (not tabasco because tabasco sucks. We use tapatio)
Preparation
Throw it all in a bowl and stir it up. Cover it and put it in the fridge. Should be ready in three hours. Stir it every hour or so. Better overnight.
1/2 mango diced
2 tbsp chopped cilantro
1/8 tsp salt
1/8 tsp pepper
1/4 tsp oregano
1 tbsp white vinegar
dash or more of hot sauce (not tabasco because tabasco sucks. We use tapatio)
Preparation
Throw it all in a bowl and stir it up. Cover it and put it in the fridge. Should be ready in three hours. Stir it every hour or so. Better overnight.
Y'all need to get your hands on the Canal House series of books that come out three times a year(or borrow mine). Not sure how to describe them, but it's part cookbook, part short-stories, part photography/art.
ReplyDeleteCheck it out here:
http://latimesblogs.latimes.com/dailydish/2010/10/whats-cooking-at-the-canal-house.html
Mason
OK its official... the ceviche is much better with halibut than flounder.
ReplyDeleteWe recently tried it with Mahi Mahi and it was great.
ReplyDelete