Thursday, September 21, 2017

Peruvian Ceviche

Peruvian Ceviche and How to make Leche de Tigre


Serves 4
1/4 red onion, thinly sliced 1/4 bell pepper (or a vegetable of your choice), finely diced 1 plum, finely diced (or a fruit of your choice) 1-2 Tbsp minced cilantro minced fresno chili to taste (or a chili of your choice) 1/4 - 1/2 tsp microplane grated ginger 1/4 - 1/2 tsp microplane grated garlic 1 Lb branzino or fluke, sliced into bite size pieces 1/4 cup freshly squeezed lime juice Salt to taste Drizzle of olive oil Sweet potato chips or some other crunchy accompaniment How to serve raw fish safely: Lemon and Lime Juicer: Support my channel My cooking classes in the Boston area: FACEBOOK: TWITTER: INSTAGRAM:


Dorothy said...

This looks delicious.

A couple years ago I wandered a little off the tourist path in Mexico near Tulum. I found a restaurant that served numerous sorts of ceviche -- different fishes, different accompaniments, different presentations, different dressings. They were all wonderful.

One tip for storing citrus: if you keep them in the refrigerator, IN A PLASTIC BAG or other conainter, that extends their life even further.

Thanks for all you do!

Helen said...

Oh yes, plastic container is a must. I should have mentioned it. I always assume that no one would ever put any produce in their fridge without a bag because it will dehydrate, but turns out some people don't use bags.