it's pretty easy to make...I stole this recipe off a spearfishing forum, it's AWESOME!
- any kind of fish or shellfish cut into small pieces
- fresh garlic
- sweet onion
- nice red tomatoes
- jalepenao pepper ( or a GOOD hotsauce -NOT tobassco or Red Hott)
- cilantro
- fresh limes
- olive oil
- salt/pepper
fish:
any kind of tasty white fish, cut into small chunks so that it "cooks" faster. amount depends on the total amount you want to make. i find that a mix of 3cups of fish and 3cups of salsa makes a good proportion and enough to feed 4 or 5 hungry guys.
put the fish chunks in a bowl and squeeze fresh limes over it. i use about 2 limes per cup of fish. add a good amount of salt and if you want a clove or 2 of garlic.
note: the salt and garlic are optional
salsa:
take the seeds out of the tomatoes as best you can, just squeeze them over the garbage, this prevents too much liquid in the salsa. dice them as fine as you can get them. finely dice the onion and add to the tomatoes. i find a 50/50 mix of tomatoes to onion works great. if you like less onion...alter to your taste. FINELY mince the jalepeno pepper (don't touch your eyes after) and add it. i find a single large pepper works good for a 6cp batch of ceviche. if you use hotsauce instead of the pepper, make sure it's a GOOD sauce. not some vinegary crap like Tobassco. the
Ring of Fire Hot Sauce is my favorite.
dice up fresh cilantro, a good amount. some people don't like cilantro so adjust it to your taste. i usually do about a half handfull, add some and mix it all together then let it set and the flavors mix before adjusting it. and add a clove or 2 or fresh garlic and add to the mix. squeeze one fresh lime over the mixture and drizzle a little olive oil, maybe 2 tblspoons or so, and add a good pinch of salt and black pepper. mix well and let it set in the cooler or fridge for a few hours to mix all the flavors. shake or stir occasionally.
when the fish has "cooked" draiin off the juice and add it to the salsa. stir it toghether and for best taste let it sit for 20 or 30 mins to let the salsa flavor penetrate the fish.
Baby steps man!
