Friday, August 17, 2007


In the summer when its warm and the days are long, another way I enjoy eating seafood including most South Americans is in the form of Ceviche. It is a citrus pickled and marinated seafood originating from Peru, Ceviche is now very common in both central and South America. The basic component's are fresh sliced fish or shellfish, fresh lime juice, diced onions and Chile peppers. Lots of other ingredients can be added such as corn, cilantro and tomatoes. Fried tortilla chips are an excellent and common way to eat Ceviche.

Ceviche my way

8 oz very fresh pacific snapper, sliced thin
juice of 2 limes
juice of 1 orange
segments from 1 orange
1/2 jalapeno, diced fine
1/3 small red onion, sliced thin
1/2 bunch cilantro, chopped fine
1 Cobb of corn, grilled, kernel's removed
1 avocado, diced
Kosher salt/pepper

1. Mix all ingredients, chill for 2 hours.

Serve in chilled martini glasses with corn tortilla chips.
Yield = 4

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