Ceviche

UPDATE: This Post Made it to Tastespotting!

I spent a week in the Caribbean last year.  The Caribbean is a good time.  I highly recommend it.  We stayed a few days in Puerto Rico and happened to pop into this tiny little restaurant down the street from our hotel.  They had the best ceviche.  Very simple.  Very fresh.  Very similar to the recipe below.

Ceviche

 

Serves 6-8

 

1 pound medium-small shrimp, peeled and deveined

1 pound red snapper, cut into bit size pieces

2 tbsp salt

1 cup lime juice (juice from 4-6 limes)

1/2 cup lemon juice (juice from 2-3 lemons)

1 cup thinly sliced red onion

1-2 serrano chile, ribs and seeds removed, minced

1/2 cup chopped cilantro

 

In a large pot, bring to a boil 4 quarts of water, salted with 2 Tbsp salt. Add the shrimp and cook for 1 minute. Remove shrimp with a slotted spoon and place into a bowl of ice water to stop the cooking.  Repeat with fish

 

Drain the shrimp. Cut each piece of shrimp in half, or into inch-long pieces. Place shrimp and fish in a glass or ceramic bowl. Mix in the lime and lemon juice. Cover and refrigerate for a half hour.

 

Mix in the chopped red onion and serrano chile. Refrigerate an additional half hour.

 

Right before serving, add the cilantro.

 

 

Notes: Pay attention when cooking the seafood.  30 seconds could over cook it.

If the ceviche becomes a little too sour, drain some of the liquid.

Don’t forget the cilantro before you serve.  I totally forgot it before I took the pictures.  I tried it and couldn’t figure out what it tasted different, like something was missing.  The flavor from the cilantro is subtle but it completes the recipe.

 

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