Who wants to cook during a heat wave? Not I! So tonight we're making Ceviche!
If you've never heard of it you're truely missing out. Ceviche (pronounced seh-vee-chay) is a Latin American dish which uses acid to cook fish instead of heat. Cool, tangy and delicious this recipe packs a lot of flavour for those nights that are just too hot to consider turning the oven on.
What you will need:
Tilapia (or any kind of white fish; Cod, Halibut, Bass, etc.), cut into large dice
Lime or Lemon Juice (about 2 Limes or 1 Lemon per serving)
Salt & Pepper
Minced Garlic
Finely Chopped Jalapeno and Cilantro
1 Onion (preferably red), cut into thin rings
A Glass or Ceramic Dish
Knife, Cutting Board and Spoon
1. Place fish, cut into bite-sized pieces, in dish.
2. Just cover fish in citrus juice (a few corners sticking out is okay!)
3. Cover fish with remaining ingredients ending with an even layer of onion rings over the whole dish.
4. Cover with lid or plastic wrap and chill. Stir after 1 hour, cover and chill 1-2 hours more before serving. The fish is cooked when it looks opaque.
5. Serve with a salad and crusty bread and enjoy.
Refrigerate any remaining portions. The dish will keep for about 24 hours if kept cool so it makes a great left-over lunch or can be made ahead!
If you've never heard of it you're truely missing out. Ceviche (pronounced seh-vee-chay) is a Latin American dish which uses acid to cook fish instead of heat. Cool, tangy and delicious this recipe packs a lot of flavour for those nights that are just too hot to consider turning the oven on.
What you will need:
Tilapia (or any kind of white fish; Cod, Halibut, Bass, etc.), cut into large dice
Lime or Lemon Juice (about 2 Limes or 1 Lemon per serving)
Salt & Pepper
Minced Garlic
Finely Chopped Jalapeno and Cilantro
1 Onion (preferably red), cut into thin rings
A Glass or Ceramic Dish
Knife, Cutting Board and Spoon
1. Place fish, cut into bite-sized pieces, in dish.
2. Just cover fish in citrus juice (a few corners sticking out is okay!)
3. Cover fish with remaining ingredients ending with an even layer of onion rings over the whole dish.
4. Cover with lid or plastic wrap and chill. Stir after 1 hour, cover and chill 1-2 hours more before serving. The fish is cooked when it looks opaque.
5. Serve with a salad and crusty bread and enjoy.
Refrigerate any remaining portions. The dish will keep for about 24 hours if kept cool so it makes a great left-over lunch or can be made ahead!
