Our Spanish teachers, the sister and brother team of Ivonne and Luis, brought in their Mom to show us how to make traditional ceviche. This is the recipe. Here are pictures of the class.
Trumpet fish (small and white)
juice of 10 key limes. Key limes are small so maybe 5 normal limes are equivalent.
1 1/2 red onions
three tomatoes
1/4 cup chopped cilantro
juice of 2 oranges
2 T olive oil
Black pepper
Green plantains thinly sliced
Debone and devein fish, cut small and put in juice of 7 limes with salt for 2 hours. Thinly slice (picar) red onions, wash onions with salt to reduce acid then squeeze in 3 limes, soak for ten minutes. Thinly slice tomatoes. Combine all with olive oil, cilantro, orange juice, and fish. Black pepper to taste.
Meanwhile fry sliced plantains in oil to make chifles.
Serve soup with chifles. Popcorn works too.
For shrimp, boil shelled and deveined shrimp for 5 minutes then soak in lime and salt for 2 hours.
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