How to Make Ceviche
Debone 2 lbs.,Cut the fillets into 1⁄2 inch (1.3 cm) strips., Place the fillets and marinade ingredients in a non-reactive casserole dish., Pour 1/2 cup of fresh-squeezed lime juice and 1/2 cup of fresh-squeezed lemon juice over the mixture.,Cover...
Step-by-Step Guide
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Step 1: Debone 2 lbs.
of fresh red snapper fillets.
To remove the bones from the fillets, simply run a knife along the snapper and cut off the hard white bones. ,, Place the fillets, 1/2 finely diced onion, 1 cup of chopped tomatoes, 1 finely diced and seeded serrano chili, 2 tsp. of salt, one pinch of cayenne pepper, and one dash of ground oregano in either a Pyrex or ceramic fish., Don't stir.,,, After the fish has soaked in the juices, you should stir the fish and ingredients carefully, so they're evenly distributed over the fish., Let it sit for a few more hours.
This will give the flavors enough time to blend and to fill the fish with a tangy, refreshing flavor.
As the fish absorbs the flavor, its color will change from a pinkish gray and translucent to a whiter color., Sprinkle it with 1/4 cup of chopped cilantro and top with slices of 1 diced avocado., Remove the dish from the refrigerator and serve with tortilla chips.
The ceviche can be enjoyed as a dip for the tortilla chips or the chips can serve as a compliment to the dish. -
Step 2: Cut the fillets into 1⁄2 inch (1.3 cm) strips.
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Step 3: Place the fillets and marinade ingredients in a non-reactive casserole dish.
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Step 4: Pour 1/2 cup of fresh-squeezed lime juice and 1/2 cup of fresh-squeezed lemon juice over the mixture.
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Step 5: Cover the dish.
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Step 6: Refrigerate the dish for one hour.
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Step 7: Remove the fish from the refrigerator and stir.
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Step 8: Return the dish to the refrigerator.
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Step 9: Remove the dish from the refrigerator.
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Step 10: Serve.
Detailed Guide
of fresh red snapper fillets.
To remove the bones from the fillets, simply run a knife along the snapper and cut off the hard white bones. ,, Place the fillets, 1/2 finely diced onion, 1 cup of chopped tomatoes, 1 finely diced and seeded serrano chili, 2 tsp. of salt, one pinch of cayenne pepper, and one dash of ground oregano in either a Pyrex or ceramic fish., Don't stir.,,, After the fish has soaked in the juices, you should stir the fish and ingredients carefully, so they're evenly distributed over the fish., Let it sit for a few more hours.
This will give the flavors enough time to blend and to fill the fish with a tangy, refreshing flavor.
As the fish absorbs the flavor, its color will change from a pinkish gray and translucent to a whiter color., Sprinkle it with 1/4 cup of chopped cilantro and top with slices of 1 diced avocado., Remove the dish from the refrigerator and serve with tortilla chips.
The ceviche can be enjoyed as a dip for the tortilla chips or the chips can serve as a compliment to the dish.
About the Author
Larry Evans
Creates helpful guides on pet care to inspire and educate readers.
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