CEVICHE

This was the first time I saw my bf. James make his traditional family ceviche, and I was amazed. I could actually see the lemon and lime juice turning the color of the fish from translucent pink to opaque white. The acid from the limes and lemons  are “cooking” the fish without using heat.

Ingredients

4-500 gram of little pieces of octopus

4-500 grams of fresh or precooked prawns

Also you can add fresh red snapper fillets (or other firm-fleshed fish), cut into 1/2 inch pieces, completely debone

1 /2 cup of fresh squeezed lime or orange juice

1 cup of fresh squeezed lemon juice

2 red onion, finely diced

1 cup of chopped fresh tomatoes (without seeds)

1 red chili finely diced

2 teaspoons of salt

1 teaspoon of organic low sugar ketchup

A lot of Cilantro (washed and cut into little pieces)

Serve with banana chips or white rice

If you want your ceviche more spicy then add a dash of Tabasco or a light pinch of cayenne pepper

 

Method

In a non-reactive casserole dish, either Pyrex or ceramic, place the seafood, onion, tomatoes, chili, salt, ketchup. Cover with lime/orange and lemon juice. Let sit covered in the refrigerator for an hour, then stir, making sure more of the seafood gets exposed to the acidic lime/orange and lemon juices. Then add the cilantro, boil the rice and serve.

I would like to change the name of ceviche to 100% South American health. James also told me that this dish is the best cure for hangovers, and I believe him!