ceviche

a very easy & sensual meal. be ready to dig your hands and feel your way through this recipe. fish "cooked" in lime juice, blended with salsa.

Method

all measures are approximate as when i cook this one up, its made by look, feel and taste. pretty hard to stuff it up.
Everything must be fresh or it just wont work!!

first juice the limes and pour the juice into a glass bowl big enough to hold fish and lime. dont use steel bowls as it can foul the flavour.

lay fish flat on nylon cutting board and using a fork, start at the tail & rip and strip the filletts into small strips of meat. (food processor is too fine ).
place fish in bowl with enough lime juice to cover. place in fridge for a few hours stirring every so often until all the fish is white or "cooked".

for the salsa, simply just chop everything and heap into a large bowl, keeping all the juices you can, adding more of anything you like to make the flavour you desire.

once fish is done, pour into a strainer, grab fist-fulls of the meat and squeeze to extract most of the juice. you want to keep a little bit in there for added taste.

ok, now mix the whole lot together with your hands, seperating the fish to mix evenly with the salsa.

serve with plain or blue corn chips (blue are harder to get but waaay nicer) on the side, and sour cream or yoghurt for dipping.

chilli sauce to taste.

i usually just put the big bowl on the table and let everyone fight over it themselves.

great with a crisp cold beer like Sol, or Dos Equis.

• Ceviche
• Dip
• Fish
• Meal
• Salsa