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Ceviche (Seviche) Recipes - The Marinade Recipe

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This recipe for Ceviche (Seviche) Recipes - The Marinade, by , is from The TTU CDL Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Martin Smith, Austin's Grandpa, Toddler Room, CDL
Added: Wednesday, January 2, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 pound corvina, red snapper, or quality white fish
juice 12 limes, or more
3 tomatoes, chopped fine
3 onions, chopped fine
1 green pepper, chopped fine
1 clove garlic, minced
1 tablespoon parsley, chopped fine
2 hot peppers* (remove part of the peppers after 2 hours)
salt and pepper to taste

Directions:
Directions:
Mix the ingredients. Place fillets in a glass bowl or platter and spread ingredients over the fillets. Make sure they are well covered. Let the marinated fillets stand for a few minutes, then turn the fillets so that both sides are well marinated. Cover and refrigerate, turning several times for at least 8 hours. Ceviche is done when the fish is white - NOT Translucent.

Personal Notes:
Personal Notes:
In Louisiana, this ceviche would be "cheviche piquante" meaning "tomato base".

A good substitute for the tomatoes, hot peppers, and green peppers might be Rotel's and Chilies.

Variations in flavor of seviche depend on the particular citrus juice or combination of juices and other ingredients in the marinade. The marinade juice could be lemon, lime, or sour orange, or a combination of the juices. The acid in the citrus juices and the action of the salt called for in the recipes prevent growth of micro-organisms in the fish, softening the fibers as they penetrate. The enhancing ingredients - hot peppers, green peppers, garlic, and onion - give ceviche its pleasing gusto.

 

 

 

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