Key Lime Ceviche
A unique method of food preparation, depending completely on lime juice, is ceviche. This is commonly used with fresh fish in Latin America. Raw fish is marinated with ample lime juice for several hours, then seasoned
with fresh chiles, cilantro, tomatoes, and onions. The recipe appears to be of Polynesian origin, but is today
often found along the Pacific coast from México to Perú, and on the Caribbean islands. The trick behind
ceviche is that proteins denaturize in an acidic medium, as they do at high temperatures; therefore, the fish
may be considered ‘cooked’ by the cold but sour lime juice.
Prep. time: 20 minutes
Marinating time: 3-4 hours3 lbs. fillet of Yellowtail, Hogfish, Grunt (or other Lite White fish)
3 cups Orange juice
1 1/2 cups Key Lime juice
1 Green Bell Pepper, chopped
1 Red Bell Pepper, chopped
1 Cayenne Pepper, finely chopped
1/2 teaspoon Ginger Root, finely chopped
2 cups ketchup
4 Tablespoons Olive Oil
2 teaspoons salt
Cut Fish fillets into 1″ squares and add all ingredients in a ceramic or glass bowl. Mix well, cover and refrigerate for 3-4 hours, stirring occasionally.
Serve cold with warmed taco chips.
Tags: Ceviche, Grunt Recipe, Hogfish Recipe, Yellowtail RecipeRelated posts
Tags: Ceviche, Grunt Recipe, Hogfish Recipe, Yellowtail Recipe
