Ceviche is marinated in a citrus-based mixture, with lemons and limes being the most commonly used. In addition to adding flavor, the citric acid causes the proteins in the seafood to become denatured, appearing “cooked”. Traditional-style ceviche was marinated for about three hours. Modern-style ceviche, created by Peruvian chef Dario Matsufuji in the 1970s, usually has a very short marinating period. With the appropriate fish, it can marinate in the time it takes to mix the ingredients, serve, and carry the ceviche to the table.
This recipe serves 4.
What you need:
* 2 lbs of firm, fresh salmon (or other firm-fleshed fish), cut into 1/2 inch pieces, completely deboned
* 1/2 cup of fresh squeezed lime juice
* 1/2 cup of fresh squeezed lemon juice
* 1/2 red onion, finely diced
* 1 cup of chopped fresh seeded tomatoes
* 1 serrano chili, seeded and finely diced
* 2 teaspoons of salt
* Dash of ground oregano
* Dash of Tabasco or a light pinch of cayenne pepper
* Tortillas or tortilla chips
What you do:
In a non-reactive casserole dish, either Pyrex or ceramic, place the fish, onion, tomatoes, chili, salt, Tabasco, and oregano. Cover with lime and lemon juice. 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 ceviche tacos or with tortilla chips.