Ceviche
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Prep Time:
Cooking Time: Servings: 2 |
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 3 reviewsCeviche Recipe. A dish invented by the Inca's that is still very popular today in the Latino culture. This one of the purest methods of preparing fish that brings out its true flavor.
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Ingredients
| cod | 1 lb | cleaned and chopped into 1/4 inch pieces |
| lime juice | 1 cup | |
| kosher salt | 1 Tbsp | |
| white peppercorn | 1/4 tsp | |
| garlic clove | 1 | peeled |
| serrano chile | 1 | seeded |
| celery stalk | 1/2 | diced |
| red onion | 1/2 | sliced thin |
| cilantro | 2 Tbsps | diced |
Directions
- In a mortar and pestle mash together the kosher salt, white peppercorns, garlic, and serrano chiles.
- Add the lime juice and mix well.
- In a shallow dish place the sliced cod and cover with the marinade. Cover with plastic and place in the refrigerator for 1 hour.
- Remove from the refrigerator and add the red onion, celery, and cilantro.
- Mix well and place it back in the refrigerator for 5 to 10 minutes before serving.
Notes
The key to this recipe is the mortar and pestle which brings out the true flavor of the ingredients and forms a paste. If you do not have this invaluable tool dice the garlic and serrano chile. Place the white peppercorns in a plastic bag and crush them with the back of a pot or mallet. Add the crushed white peppercorns and kosher salt over the diced garlic and serrano chile. Using the back of your knife apply pressure and start to scrape the ingredients together. This is an alternative way of making the paste.
6 to 8 limes usually yields about 1 cup of lime juice.
6 to 8 limes usually yields about 1 cup of lime juice.