Friday, June 30, 2006
Ecuatorian Ceviche (Fish)
2 pounds of white meat fish
12 Limes, lemons, or sour oranges, (or a combination)
4 tablespoons of salt
2 onions thinly sliced
2 teaspoons of Black pepper
1/4 cup of vinegar
2 to 3 hot peppers (red or yellow, thinly cut into small pieces)
Soak the fish in salt water for 10 minutes, then take the fish out of the salt water and mix it with all the ingredients (except the onions and the peppers). Add 1/4 cup of vinegar to the mix. Pour boiling water over the onions and add to the fish along with the hot peppers. Set overnight. Serve with potato chips, popcorn, sweet potatoes, and corn.
2 pounds of white meat fish
12 Limes, lemons, or sour oranges, (or a combination)
4 tablespoons of salt
2 onions thinly sliced
2 teaspoons of Black pepper
1/4 cup of vinegar
2 to 3 hot peppers (red or yellow, thinly cut into small pieces)
Soak the fish in salt water for 10 minutes, then take the fish out of the salt water and mix it with all the ingredients (except the onions and the peppers). Add 1/4 cup of vinegar to the mix. Pour boiling water over the onions and add to the fish along with the hot peppers. Set overnight. Serve with potato chips, popcorn, sweet potatoes, and corn.
# posted by Ceviche @ 8:12 AM 
