Ceviche De Gringo Recipes

THE BEST CEVICHE RECIPE!

Steps:

• Slice the red onion thinly with the grain, and toss in a bowl with 1 teaspoon salt and the lime juice, coating well.
• Add the fish, garlic and fresh chilies, and gently mix.
• Add the tomatoes, cucumber, cilantro and olive oil, and give a stir and marinate in the refrigerator for at least 30 minutes before serving (45-60 minutes is ideal). The longer you marinate the firmer and more "cooked" the fish will become.
• Before serving, taste and adjust the salt and heat. Add more salt or chilies if you like. If adding avocado, gently fold it in right before serving- you may need to add a pinch more salt.
• To make the optional Avocado Sauce, blend all ingredients in a blender until smooth, adding a bit more water or oil, if needed to get the blades going.

CEVICHE DE GRINGO

Steps:

• Seafood should be cut up the same size to ensure even cooking around ¼ to ½ inch pieces.
• Fine dice or mince celery, onion, pepers, garlic, tomato and cilantro.
• Combine all ingredients in a casserole dish preferable a glass one. The lime juice should just about cover the mixture and place in the refrigerator for 1 ½ to 2 hours. (Cooking time depends on how big you cut up the seafood, bigger pieces equals more time in the fridge.).
• Serve with corn/tostada chips, crackers "and once again I'm not saying this because I am one" or fried banana/plantain chips and an ice cold beer.
• And if you happen too have a few too many beers; take a shot of the juice from the ceviche in the morning. (Hangover Helper).