Pescado Ceviche
photo by Sephardi Kitchen
- Ready In:
- 4hrs 15mins
- Ingredients:
- 11
- Serves:
-
2-4
ingredients
- 1 lb fresh tuna (cod, orange roughy, and red snapper are other good choices. You can also mix-and-match different typ) or 1 lb other firm-fleshed white fish (cod, orange roughy, and red snapper are other good choices. You can also mix-and-match different typ)
- 3 lemons, juice of
- 3 limes, juice of
- 1 garlic clove, minced
- 1 small red onion, minced (about 1 cup)
- 1 jalapeno, chopped fine
- 2 tablespoons finely chopped cilantro
- 2 tablespoons parsley
- 2 small firm-fleshed tomatoes, chopped finely
- salt
- 1 avocado, sliced (optional)
directions
- Soak the fish in salted water for 10 minutes, gently pat dry with a paper towel. Cube the fish, and place in a shallow dish.
- Arrange the onions on top of the fish, and cover with the remaining ingredients. Allow to refrigerate at least 4 hours. Be sure to stir several times. The fish is done once the flesh turns white and opaque, and can be flaked slightly with a fork. This indicates that the acidity of the citrus has denatured the proteins in the fish- the same thing that happens when we "cook" in the traditional sense.
- Serve chilled, garnished with avocado, if desired.
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RECIPE SUBMITTED BY
I am a junior at the University of Illinois @ Urbana Champaign, studying Speech and Hearing Science with a concentration in Audiology.
I grew up in a very small rural town in northern Illinois and attended a residential high school (IMSA) in Aurora. I love soccer, fishing, dissecting stuff, drawing and painting, henna, pyrography, knitting (although I am not very good at it!) cooking and prowling for recipes online, Judaism, reading, rock climbing, and the outdoors. I hope to pursue a doctorate in Audiology (AuD) after undergrad.
I have always loved cooking and trying new foods, and moving into my first apartment has been a wonderful opportunity to do so. However, it has also been quite a transition getting used to actually cooking for myself everyday, without making a huge ordeal. I do believe I am getting better at fixing a meal in a more efficient amount of time :)