Ceviche is the art of marinating raw seafood in lemon or lime juice then chilled. Japan have their sushi while Latin America has long been enjoying this exotic and raw concoction of fish and shellfish. The difference between sushi and ceviche is that the seafood in the ceviche is 'cooked'. The citrus juice pickles or 'cooks' the raw seafood, making it tender and safe to eat. Typically serve as a cocktail food or as a salad topped with cilantro, tomatoes and avocados. In Mexico, ceviche is serve in small cracker or as a topping for tostadas. The freshest ingredients is the best rule of thumb especially if it involves seafood, fruits and vegetables. This recipes is a great appetizer or starter especially if you are having cocktails before dinner.
Ingredients
1 1/4 pounds very fresh fish fillets (such as tuna, hamachi, barramundi, or mahi-mahi), cut into 1/2-inch cubes
Fine sea salt
Freshly ground black pepper
3 tablespoons fresh lime juice
2 tablespoons fresh lemon juice
2 teaspoons sugar
1 cup tomatoes, chopped3/4 cup chopped red onion
2 tablespoons sliced pickled jalapeño chiles
1 tablespoon liquid jalapeño juice from the jar
1 tablespoon olive oil
1/2 large head of romaine lettuce, thinly sliced crosswise
1 large avocado, peeled, pitted, diced
3 tablespoons fresh cilantro, chopped12 pieces crisp taco shells
bottled salsa
Direction
* In big bowl, add fish and seasoned it with salt and black pepper
* In a separate bowl, mix together lemon juice and sugar
*Add ind the lemon and sugar mixture to the seasoned fish and mix well
* Cover the bowl and chill for 3 to 6 hours until fish turns a lighter color.
* Remove liquid from the bowl
*Add onions, jalapeños, tomatoes, 1 tbps of jalapeño juice from the jar, oil and mix them well
*Cover bowl and chill 2 hours
Stuffing the Taco
* Mix the ceviche, avocado, lettuce and cilantro
* Spoon it to the taco shells
*Garnish the top of the tacos with salsa
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