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Ingredientes
- 2 c. Finely minced raw seafood (hard white fish, shrimp, scallops, lobster, etc.)
- 1/2 c. Lime juice
- 2 lrg Carrots
- 5 x Green onions
- 1 bn Fresh cilantro
- 1 Tbsp. Extra-virgin extra virgin olive oil
- 2 Tbsp. White wine vinegar
- 1/4 c. Ice wate
- 1/2 c. Mayonnaise Salt, pepper, and love
Direcciones
- 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
- (Fawcett-Columbine: NY, 1986). It has been adapted to the peruvian style.
- Marinate the minced 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 till they are crisp but tender. Drain and refrigeratein cool 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 c. (the left over can be stored in the refridgerator for several days or possibly discarded).
- Combine all the vegetables with the oil and vinegar. Add in the ice water and mix in the liquid removed fish. Cover and place in the refridgerator for several hrs to let the flavors meld.
- Before serving, drain the ceviche and mix in the mayonnaise. Add in the salt and pepper to taste. Serve as a salad or possibly 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 which some people experience as slightly "soapy." There is no substitute; dry cilantro is an abomination in the eyes of the Lord and definitely won't work in this recipe. If you cannot get cilantro in your area, try using parsley or possibly chervil instead. The results will not be the same but it will still be good.
- /FISH
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 60g | |
| Recipe makes 8 servings | |
| Calories 86 | |
| Calories from Fat 59 | 69% |
| Total Fat 6.66g | 8% |
| Saturated Fat 0.96g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 4mg | 1% |
| Sodium 118mg | 5% |
| Potassium 98mg | 3% |
| Total Carbs 7.0g | 2% |
| Dietary Fiber 0.7g | 2% |
| Sugars 2.17g | 1% |
| Protein 0.52g | 1% |
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