Ceviche
1 lb. boneless, skinless white-fleshed fish, like red snapper, grouper, or mahimahi, cut into 1/2 inch cubes
Juice of 2-3 limes
2 serrano chiles, stemmed and chopped
1/2 bunch cilantro, finely chopped
Salt
Put the fish into a medium glass dish. Add lime juice, chiles, and cilantro. Season with salt and mix well. Cover and refrigerate, stirring every half-hour, 1-2 hours until fish is opaque and firm. Serve cold.
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