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Ceviche - Doug Cook

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Wayne's Words Archive

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You're floating on a fish-filled lake, in a boat with fish in the box, and you're snacking on peanut-butter crackers. There's just got to be a better way. Here it is: Make ceviche, right there on the boat. Spend ten minutes of preparation time with the first couple of fish in the morning. This is an ancient dish developed in Latin America. Ceviche is raw fish marinated in strong citrus juices. The citric acids have a cooking effect on the flesh, turning raw fish into a pungent, fresh, salsa-like spread. The best fish to use are firm, white-fleshed species but any kind will do in a pinch.

2 lbs. fish fillet
2 limes
1/4 cup diced onions
1 cup diced tomatoes
1 diced serrano chile
1 tbsp salt
hot sauce to taste

Step 1 Dice two pounds of fish fillets into quarter-inch squares, toss them in a plastic Ziploc bag.

Step 2 Squeeze enough fresh limes to cover the fish.

Step 3 Add onions, diced tomatoes, serrano chile (with seeds removed), a tablespoon of salt and a splash of hot sauce and cilantro.

Step 4 After a couple of hours in the cooler, stir the mix and give it another three hours of soak time. All it needs is a firm foundation of crackers—saltines work just fine.
 
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