Ceviche, pronounced suh-VEE-chay, seafood is "cooked" by the citric acid, in this case, lemon and lime juice. This is a dish from South America, but I use this recipe for ceviche flavors in Thai cooking often observed. California halibut I here, but this dish would also work well with snapper, rockfish, lingcod, sole and plaice, tuna or work yellow.
Preparation time: 3 hours, 15 minutes
Total time: 3 hours 15 minutes
Ingredients:
- 1 pounds halibut
- Lemon juice 1 cup
- Asian fish sauce 2 T.
- Juice of 2 lemons
- 3 cloves garlic, finely chopped
- 1-2 green chillies, such as cayenne pepper or thai
- 3 spring onions, finely chopped
- Mint chopped 2 T.
- Coriander chopped 1 T.
- Finely chopped 1 stalk lemon grass (white part only)
- Sesame oil 1 T.
Preparation:
Cut Cut the halibut into small cubes. What is the size depends on the time pressure, the smaller the more it will "cook" in the citrus marinade. I love thick, so I cut my into cubes about half-3/4 inches.
In a plastic or glass container, pour in a cup of lemon juice and add the pieces of grouper. Stir fish wrap, and refrigerate at least 2 hours. You can leave them in until 8:00.
Once the fish of the lemon juice is marinated for several hours cast and the remaining ingredients. Mix well and to the fridge for 1-2 hours.
Serve cut into thin slices or lime in a cup of lettuce or Napa cabbage. It is a good appetizer for four or a main course for two.
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