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
------------- Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.
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