"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous


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This recipe for CEVICHE, by , is from The Official SASTURAIN Extended Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Al Karkanen


º 1½ lbs. raw shrimp
º 1 lb. raw tuna
º 1 lb. raw halibut
º 2 large beefsteak tomatoes
º 1 large white onion
º 4 serrano peppers
º ½ bunch cilantro
º 10-12 limes
º 6 lemons
º 2 oranges
º 2 cups extra virgin olive oil
º 2 T. salt
º ½ tsp. fresh ground pepper

Peel, de-vein, and wash shrimp. Boil shrimp in salt water (8-10 minutes, depending on size—must be cooked through). Rinse shrimp to cool. Dice shrimp into tiny pieces (¼”). Add to BIG mixing bowl. Dice raw tuna (again, ¼”). Add to bowl. Dice raw halibut (same). Add to bowl. Dice onion, tomato, peppers, and add (fine dice for peppers). Add salt and pepper. Juice the limes, lemons and oranges. (Should make about 2½ cups fruit juice — 50% lime, 30% lemon, 20% orange). Add juice. (Make sure you have enough juice. The citrus is needed to “cook” the fish). Add the 2 cups olive oil. Clean and de-stem the cilantro. Coarsely chop up the cilantro leaves. Add chopped cilantro to the bowl. Mix thoroughly. Chill covered for at least a few hours. (Overnight is okay).

Serve with a slotted spoon to drain the excess juice.

Eat with tortilla chips!

Substitutions: This is a recipe that weighs heavily on the quality of your ingredients, so if you go cheap on your ingredients, you are going to end up with really mediocre ceviche. Fresh squeezed juice is a must! However, with this in mind, you can still make some substitutions. A good ceviche needs a red fish, a white fish, and a shell fish—so, for example, you can substitute broiled lobster for the shrimp with good results. Also, you can try another white fish instead of the halibut—Patagonian tooth fish is okay, but tilapia is only so so. Swordfish might substitute for your tuna, although I have never tried that one. Jalapeños are milder than serranos, although I prefer to just have fewer serranos if I’m concerned about the final “spiciness” of the result. If you really dislike cilantro you can skip it, although I think that it’s not nearly as good that way.

Don’t worry if the olive oil turns solid in the refrigerator—just give it a good stir and it will melt as the dip comes to room temperature. Also, although this will last a day or two if kept chilled, like all seafood it will start to smell “fishy” if kept too long. Best to serve and eat while fresh.

Personal Notes:
Personal Notes:
A seafood dip that is great for summer. It is a big recipe, so feel free to cut all the ingredients by half to make a more modest amount. The citrus juice “cooks” the raw fish for a dip that is both tasty and (whisper it) quite healthy. 😃




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