Cebiche de Mexico

There is quite a difference, amongst the countries of Mexico, Ecuador, Perú, when it comes to cebiche.

This récipe is an authentic Mexican one & it is similar to a Gazpacho, that is based on tomato ...


INGREDIENTS:

1 KILO OF HUACHINANGO ( White firm fresh fish ) similar to Corvina

( Sliced in chunks )

1 1/2 RED ONIONS SLICED IN FINE ARCS

3 RED RIPE FRESH TOMATOES ( DE-SEEDED ) & diced finely

1 CUP OF FRESH CILANTRO HERB MINCED FINELY

1 RED CHILI ( OF CHOICE AND PIQUANTNESS ) - broken and sprinkled

1/2 SCANT TBLSP. OREGANO ( DRY ) sprinkled

1 SMALL JALAPEÑO SLICED VERY FINELY

SEA SALT TO TASTE

1 1/2 CUPS OF SPANISH EVOO ( Mexico and Iberia have had ties since 1515 ) drizzled

1 cup of homemade fresh tomato sauce

1/2 cup of Spanish olives of choice

** the process is very simple ...

1) DO NOT USE PLASTIC OR METAL BOWL ( USE CRYSTAL/GLASS )

2) PLACE ALL THE INGREDIENTS IN THE BOWL

3) MARINATE 20 - 25 MINUTES AT MOST ...

4) READY TO SERVE AS THE MEXICANS DO, IN LARGE HAND BLOWN RUSTIC GLASS OR MOLCAJETES = STONE MORTARS FROM VOLCANIC SOIL ... OR IF YOU WISH CAZUELAS = CLAY EARTHEN WARE ...

SUB: SHRIMP OR ANY WHITE FIRM FISH AVAILABLE ... CALAMAR, CRAB, LOBSTER OR BABY OCTOPUS ..

Enjoy,

Margaux