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Cebiche de Mexico

Printed From: Foods of the World Forum
Category: Latin America
Forum Name: Mexico and Central America
Forum Discription: Mexico and Central America
URL: http://foodsoftheworld.ActiveBoards.net/forum_posts.asp?TID=3731
Printed Date: 19 April 2021 at 12:26


Topic: Cebiche de Mexico
Posted By: Margi Cintrano
Subject: Cebiche de Mexico
Date 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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