INGREDIENTS

INSTRUCTIONS

From: Kenneth Allen Hyde <HKA55365@vax1.utulsa.edu>
Date: Mon, 14 Mar 1994 13:27:40 -0600 (CST)
Ceviche is a traditional dish of the hispanic cultures of the Americas.  In
particular it is the national dish of Peru.  This recipe is loosely based
on a recipe in "Mexican Family Cooking" by Aida Gabilondo
(Fawcett-Columbine: NY, 1986). It has been adapted to the peruvian style.
Marinate the chopped seafood in the lime juice for at least 1 hour.  Drain
thoroughly.
Peel the carrots and cut into 1-1/2 lengths.  Boil the carrots in salted
water until they are crisp but tender.  Drain and chill in cold water.  Cut
the carrots into thin strips (about 1/8 inch thick by 1/4 inch wide).  Wash
and drain the onions.  Chop into fine thin rings (about 1/8 inch).  Wash
the cilantro and dry it thoroughly. Chop the cilantro leaves and measure
out 1/3 cup (the left over can be stored in the refridgerator for several
days or discarded).
Combine all the vegetables with the oil and vinegar.  Add the ice water and
fold in the drained fish.  Cover and place in the refridgerator for several
hours to let the flavors meld.
Before serving, drain the ceviche and fold in the mayonnaise.  Add the salt
and pepper to taste.  Serve as a salad or with totilla chips for a buffet.
Note on ingredients:  Cilantro is the leafy part of the coriander plant. It
is used extensively in New World hispanic cooking and in Asian cooking (it
is also called Chinese Parsley). Cilantro has a unique citrusy flavor that
some people experience as slightly "soapy." There is no substitute; dried
cilantro is an abomination in the eyes of the Lord and definitely will not
work in this recipe. If you can't get cilantro in your area, try using
parsley or chervil instead. The results won't be the same but it will still
be good.
REC.FOOD.RECIPES ARCHIVES
/FISH
From rec.food.cooking archives.  Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.

A Message from our Provider:

“Plan ahead — It wasn’t raining when Noah built the ark.”