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Cebiche de Mexico |
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Margi Cintrano ![]() Master Chef ![]() ![]() Joined: 03 February 2012 Location: Spain Status: Offline Points: 6258 |
![]() ![]() ![]() ![]() ![]() Posted: 28 August 2013 at 12:56 |
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 |
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Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.
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