Ceviche is an ancient and popular dish that has been around for as long as the Incas. It is native to Peru, although it quickly travelled along the Pacific Coast and gained popularity in much of Latin America. Ceviche is made of fresh, chopped raw fish tossed in peppers and lime juice. It makes for a perfect appetizer after a hot summer’s day and is best served fresh.
1 lb. raw fish (Leo Romero favors tilapia, pollock, scrod, or cod, because they are firm. You don’t want to use flounder or sole because they are too soft and the ceviche becomes gooey.)
1/2 cup lime juice
1/2 cup lemon juice
1/2 cup onion, chopped
1/2 cup Roma tomatoes, chopped
2 jalapeño peppers, seeded and deveined
1 tsp. salt
1 tsp. oregano
1/2 tsp. cumin
2 Tbs. olive oil
1/2 cup cilantro
2 – 3 quart plastic or ceramic container (not metal)
Dice the fish into small pieces. Place it in the plastic or ceramic dish.
Squeeze out enough lemon and lime to cover the fish (use a 50:50 ratio to recreate the flavor of a Mexican limón).
Chop onion, tomatoes, and jalapeño peppers very finely and add to the fish.
Add salt, oregano, and cumin and let marinate in the refrigerator for 5-6 hours.
Remove it from the fridge, stir in the olive oil, and add a few slices of avocado, the Roma tomatoes, and cilantro.
Serves: 4 (as an appetizer)
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