5 de mayo de 2016

Fish Ceviche a la Veracruzana - A RECIPE FOR TODAY

Fish Ceviche a la Veracruzana
500 g. Fillet of firm white fish 1cm cubes.
1/2 cup Lemon juice
1/4 cup White vinegar
For the Ceviche:
2 tomatoes, seeded, chopped
1/2 red pepper, chopped
1/2 green pepper, chopped
1/2 cup Sliced green olives
1/2 cup Long chillies chopped pickled or 2 jalapeno, chopped
2 tablespoon drained capers
1/2 cup Chopped white onion
1 clove garlic, grated
2 tablespoon Olive oil
1 teaspoon oregano
3 tablespoon Chopped cilantro
Salt and pepper

Avocado slices
Corn chips

Place the fish in a glass or plastic bowl with lemon juice and vinegar, cover and refrigerate for 20 min.
Remove and make sure all fish has become white.
Remove the liquid, add the ingredients and add salt and pepper to taste and finally the oil without beating more since that would change the texture.
Refrigerate for 2 hours to blend the ingredients and serve.

No hay comentarios: