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Sun Soaked Ceviche
Used with permission from Simply West Coast
Alterations should be made to fit with your dietary needs. Please
consult with your medical team before you attempt to make this recipe.
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Sun Soaked Ceviche. Serves 4-8.
2 lbs of firm, fresh red snapper fillets
(or other firm-fleshed fish), cut into 1/2 inch pieces,
completely deboned
1 Bottle Sun-Soaked Cerviche Marinade
1/2 Cup chopped red onion
1/2 Cup chopped roma tomatoes
Cilantro
Avocado
Tortillas or tortilla chips
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Instructions
- In a non-reactive casserole dish, either Pyrex or ceramic, place the fish and 1 cup Simply West Coast Sun-Soaked Ceviche marinade.
- Let sit covered in the refrigerator for an hour, then stir, making sure more of the fish gets exposed to the acidic lime and lemon juices.
- Let sit for several hours, giving time for the flavors to blend.
- During the marinating process the fish will change from pinkish grey and translucent, to whiter in color and opaque.
- Serve with chopped cilantro and slices of avocado with heated tortillas for Sun-Soaked Ceviche tacos or with tortilla chips.
- Or for a festive occasion serve as a starter in a chilled Martini glass. Accent with a lime wedge and lemon wedge.
The first time I made Ceviche I was amazed. I could actually see the lemon and lime juice turning the color of the fish from translucent pink to opaque white. The acid from the limes and lemons change the structure of the proteins in the fish, essentially "cooking" the fish without using heat. I love ceviche rolled up in a freshly cooked, still warm corn tortilla with lettuce and salsa.
Preparation time: 15 minutes to prepare, 3-4 hours to let sit. Always use the freshest fish possible. Make the same day you purchase fresh fish.
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