Ceviche Recipe - Cooking Index
This is the Spanish - Mexican answer to the Tahitian Poisson Cru. Raw fish soup made very hot with Serrano chilis, tomatoes and onions. A speciality of La Concha, Acapulco, Mexico.
Keywords
- ceviche recipe this is the spanish - mexican answer to the tahitian poisson
Ingredients
- 2 lbs / 908g / 32oz Sea bass or red snapper fillet
- 7 Limes
- 1 Onion (medium)
- 8 Fluid ounces tomato juice
- 10 oz / 284g Tomatoes
- 1 oz / 28g Serrano chili pepper
- 1 tablespoon / 15ml Cilantro - (level)
- 1 Garlic clove
- 1 tablespoon / 15ml Vegetable oil
- 4 Whole cloves
- 1/2 teaspoon / 2.5ml Oregano
- Salt - to taste
- Freshly-ground white pepper - to taste
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