At a recent family get-together, my brother brought his rendition of ceviche. The best I’d ever tasted. Being a world traveler seems to give him an edge. So I asked him for the recipe, and here it is. Thanks bro, you rock!<\/p>\n
“Actually, I never do use a recipe, but if I did, it would look something like this:”<\/p>\n
1 pound of firm white fish, cut into cubes
\nLime juice to cover
\n1\/2 red onion, chopped
\n3 medium tomatoes, seeded and chopped
\n2-3 serranos peppers, seeded, devained and chopped or your pepper of choice
\n3 tablespoons cilantro, chopped
\n3 tablespoons extra virgin olive oil
\n1\/4 teaspoon dried oregano
\npinch of dried cumin
\nSalt and pepper to taste
\n2 ripe avocados, diced<\/p>\n
Place cubed fish in a glass bowl and cover with lime juice. Cover bowl and refrigerate for 3-4 hours. As the lime juice “cooks” the fish it will become opaque. Add remaining ingredients except avocados and refrigerate a bit longer to allow flavors to develop. When ready to serve, stir in avocados. We’ve eaten a lot of ceviche in a lot of different places during our travels and they can be amazingly varied. So use this recipe as a starting point and have fun. Try adding red or yellow bell peppers or substitute shrimp or scallops for the fish. We’ve even had it with ketchup added! Can’t say it was our favorite, but it was different. Enjoy.<\/p>\n","protected":false},"excerpt":{"rendered":"
At a recent family get-together, my brother brought his rendition of ceviche. The best I’d ever tasted. Being a world traveler seems to give him an edge. So I asked him for the recipe, and here it is. Thanks bro, you rock! “Actually, I never do use a recipe, but if I did, it would
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