Ceviche

Howler Staff - FEB 01, 2017

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One of the most sought-after delicacies in Latin America is Ceviche (pronounced say-bee-chay). The regions have their own flair to the typical recipes. Most ceviche typically consists of seafood, with fruits/vegetables, and spices.

This dish is not cooked with traditional methods and is really considered raw. Instead, it is cured with the acid extracted from citrus fruits, traditionally limes.

Your first ingredient should be the freshest seafood available. Then you’ll also need the best possible vegetables and fruits. Just dice up all the following (keeping the fish pieces a little larger than everything else), stir them all together, and let it set in the fridge for at least a couple of hours or so to let the lime work its magic on the fish and the flavors marry.

Ingredients

1 lb fresh firm raw white-fleshed fish (Red Snapper is a favorite), octopus, and/or shrimp
1/2 roll of cilantro
1 medium onion
1 medium tomato
1 sweet/hot pepper
1 or 2 cloves garlic, minced finely (optional)
12 or so limes (You only need enough to cover the content)
2 small stalks of celery
salt and pepper to taste
1/2 cup water
1/2 to 1 cup ginger ale