Although the exact origin of ceviche is unclear, some believe it originated along the western coast of the northern part of South America. There are many versions of ceviche, but the foundation is fish marinated in citrus fruit juices and seasoned with chili peppers.
Following is a simple ceviche recipe that calls for snapper fish, although you can substitute any type of firm seafood, including shrimp. Before you start making this recipe, it is good to know that you should prepare it several hours in advance. If you plan to eat it for dinner, you should make it in the morning since it needs to rest for a good while.
What you will need:
2 pounds of red snapper fillets (make sure these are completely deboned and cut into cubes of around half an inch or so)
1 cup of chopped fresh tomatoes
Half of a red onion, diced finely
1 serrano chili, finely diced and seeded
2 teaspoon of salt
Dash of ground oregano
A light pinch of cayenne pepper or a dash of Tabasco, depending on taste
1/2 cup of fresh lime juice
1/2 cup of fresh lemon juice
How to make ceviche:
Place all the solid ingredients into a casserole dish, and make sure they are mixed evenly throughout. Pour lemon and lime juice over the rest of the food that is already in the dish and cover. Let the ceviche cool in the fridge for about an hour or so. After an hour, take the ceviche out, stir thoroughly so it gets mixed again and put back into the fridge. Let sit for a couple more hours.
There are a variety of side dishes that could be served with this recipe. Potatoes always complement fish and as such are a great option for a side dish. Some people use ceviche inside a tortilla wrap or eat it with avocado.
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