Ceviche is a dish made with raw fish that is marinated in citrus juice. This fish is not cooked so you need to use fish that has been properly frozen to prevent parasites. Any white fish in the store is something that you can use at your own risk. (I have had bad experiences with non-sushi grade fish.) When the raw fish is marinated in citrus juices, it is denatured or “cooked”. The results is an almost sashimi-like texture with an exterior that is firm.
For this ceviche, I used tuna as my choice of fish. Cut the fish into cubes and set aside.
The other ingredients you would need are tomatoes, lemons, jalapeños and cilantro.
Dice up the tomatoes, mince the garlic and finely chop the onion. Slice the jalapeno in half and remove the seeds. Dice the jalapeno. Add only half if you don’t want it too spicy. Juice the lemons and chop the cilantro.
Mix all the ingredients together and season it with some salt and pepper. Marinate for about 1 hour. Over marinating will make the fish too sour and overcooked.
Enjoy the ceviche with a side of nachos.
- 1 lb tuna
- 2 lemons
- 1/3 cup cilantro
- 1 jalapeno
- 2-3 cloves of garlic
- 3 medium tomatoes
- 1/2 small white onion
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