Guatemalan Ceviche


1 pound white saltwater fish, cubed
1 cup lime juice, freshly squeezed (10 to 12 limes)
1/2 teaspoon salt
1/2 cup red onion, finely diced
1/2 cup fresh cilantro, finely diced
Hot sauce to taste
Salted crackers


In a glass bowl or dish combine fish, lime juice, and salt. Make sure the fish is fully submerged in the lime juice. Refrigerate covered, and allow fish to marinate for at least 8 hours, stirring occasionally. Before serving, add the tomatoes, onion, and cilantro and let sit for an additional 30 minutes. Dish out with a slotted spoon. Serve with hot sauce and crackers. You can put a dab of mayonnaise on the cracker, too.


Ceviche is a popular local dish across Central and South America, each region adding its own flavors. But no matter if the ceviche is "from" Peru, Panama, or Costa Rica, they all have similar elements: raw seafood marinated in lime or lemon juice until it is opaque, salt, something sweet (tomato, mango, pineapple), something hot (peppers, chili, hot sauce), and something to soothe the tongue (cilantro or parsley).





Tuesday, October 5, 2010 - 6:59pm


Related Cooking Videos