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Seafood ceviche
by
Johan Declerck
Calificación: 4.0
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%20very%20fresh,%20firm-fleshed%20fish%20fillets,%3C/p%3E%3Cp%3Epinboned%20and%20skinned%3C/p%3E%3Cp%3EWrap%20the%20fish%20in%20plastic%20wrap%20or%20foil,%20and%20put%20it%20in%20the%20freezer%20for%201%20hour%20to%20firm%20up%20the%20flesh.%3C/p%3E%3Cp%3EThis%20will%20make%20it%20easier%20to%20slice.%20With%20a%20sharp%20knife,%20slice%20the%20fish%20into%20very%20thin%20slivers.%3C/p%3E%3Cp%3ESpread%20the%20onion%20evenly%20in%20the%20bottom%20of%20a%20shallow,%20non-metallic%20dish.%20Pour%20over%20the%3C/p%3E%3Cp%3Elemon%20juice%20and%20olive%20oil,%20then%20sprinkle%20with%20the%20paprika%20and%20chile.%3C/p%3E%3Cp%3EPlace%20the%20fish%20on%20the%20onion,%20gently%20turning%20to%20coat%20with%20the%20marinade.%20Cover%20and%20marinate%3C/p%3E%3Cp%3Ein%20the%20refrigerator%20for%20at%20least%2020%20minutes,preferably%20more%20than%201%20hour.%20Season,%20sprinkle%3C/p%3E%3Cp%3Ewith%20parsley,%20and%20serve%20with%20crusty%20bread.%3C/p%3E%3Cp%3EPrepare%20ahead%3C/p%3E%3Cp%3EThe%20ceviche%20can%20be%20assembled,%20covered,%20and%3C/p%3E%3Cp%3Echilled%20up%20to%202%20hours%20in%20advance.%20Return%20it%20to%3C/p%3E%3Cp%3Eroom%20temperature%20before%20serving.%3C/p%3E){kind=link}