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Ceviche
| Ingredients | |||
| 1 | pound | fish filets | |
| 8 | oz | lime juice | |
| 1 | each | large onion, finely chopped | |
| 1 | each | jalapeno pepper, finely chopped | |
| 2 | each | med tomatoes, finely chopped | |
| 30 | each | pitted green olives | |
| 1/8 | teaspoon | cumin | |
| 20 | each | capers | |
| 1/4 | cup | coriander, chopped, fresh | |
| 1/4 | cup | olive oil | |
| 1 | Salt, to taste | ||
| 1 | Pepper, to taste | ||
| 1 | oregano, to taste | ||
Directions: | |||
| Marinate fish in lime juice for 4 to 5 hours, until fish turns white. Mix fish with the juice with all other ingredients. Serve chilled. Note from Alexis: Ceviche is not Mexican, it`s Ibero-American. It`s also consumed in Spain and Southern France and there is even a variant in the Philippines (as a Spanish import). The Japanese love it too. For example, Nobu, the famed NYC & London Japanese food restaurant carries it. Peruvians are perhaps best known for taking Ceviche to an art form (quality, variety, presentation) and as a national symbol. There are over 20 varieties of Ceviche in Peru alone. From the humble Seabass (corvina) to Mixto (varied seafood ingredients, all marinated in lime, which they call `limon`), to Ceviche de Paiche, a Sturgeon-like fish that lives in the Amazon river basin. Chileans and Ecuatorians also take pride in their many varieties and their Ceviche-making tradition. | |||
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