"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Ceviche Mexican, by Max Pace, is from Chef's of RodnReel Volume 2,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
2 lbs. of red snapper (or firm fish) fillets cut in to 1/4 inch pieces 1/2 cup of fresh squeezed lemon juice 1/2 cup of fresh squeezed lime juice 1/2 cup of red onion finely diced 1 cup of finely chopped fresh seeded tomatoes 1 serrano chilli, seeded and fine diced 2 table spoons of salt (sea salt is better) Dash of tabasco or a light pinch of cayenne pepper
I mix all of these ingredients in a gallon zip lock and put in the refrigerator (or ice chest when I'm on the boat) and mix the ceviche every hour. It will be ready to serve in 3 hours. Serve with either crackers, tortilla's or tortilla chips.
You will see the fish turn from a pink to a white from the acid in the lemons and limes cooking the fish with out heat. I keep these simple ingredients on the boat and usually take one of our smaller fish to make this dish and it is always a big hit on the boat. Always use very fresh fish....
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