Wednesday, October 30, 2013

Ceviche Recipe

Recently I had a chance to cook with my cousin, Patty. This is my second time cooking alongside to her and feel proud of how talented she is as a cook (I really think she should start her own catering business)! Cooking alongside reminds me when we were little and would see our moms cook alongside our grandma for special occasions. Makes me so happy to think that someday we can pass along our cooking traditions to our future kids and now have a place to introduce others to Peruvian cooking. If you have any request please let me know to try to provide it for you so feel free to email me.

One thing about preparing Ceviche is to have fresh fish. Below images she used Tilapia fish (or Cod Fish) and Oysters. Feel free to add shrimp, Scallops and Calamari for a variety of seafood flavor!  


1 1/2 lbs Fresh fish fillets (Tilapia, Halibut or Mahi-Mahi)
1 Red onion, thinly sliced
10-15 Limes (enough juice to fill half way of bowl)
1-2 Habanero Peppers, cut in half, with no seeds and de-veined (optional for spicy taste) or 1 Rocoto Pepper (found in most Latin American grocery markets)

Salt & Pepper to taste
1 Tablespoon Garlic Paste
Finely chopped Cilantro to taste

To Serve:
Lettuce leaves
Boiled Sweet Potato

**Step 7: Cover & let lime juice with fish sit for 15-25 minutes

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