Jipijapa Ceviche - Chef Lisseth Salgado
Jipijapa Ceviche
INGREDIENTS
-1 lb Fish, sliced into chunks
-Juice of 15 Limes
-1 Garlic Clove
-1 Large Cucumber, pealed, seeds removed, diced.
-1 Large Red Onion, diced
-2-3 Tbsp. of Vegetable Oil
-1 Tbsp. salt and pepper
-1 Tbsp. Peanut Butter
-Cilantro & Avocado for garnish
DIRECTIONS
Cut the fish into small square pieces, place it in a glass dish and cover it with salt and lime juice. The fish should be completely covered by lime juice.
Cover the dish with plastic wrap and place it in the refrigerator, let the fish marinate or cook itself in the lime juice for 3-4 hours.
Once the fish is “cooked” in the lime juice, strain it and remove the liquid it “cooked” to reserve.
Blend the fish juice with the peanut butter and the garlic.
Dice the red onions. Add them to the fish. Let marinate for about an hour.
Chopped the cilantro as finely as possible and dice the avocado.
Place the ceviche in small bowl and garnish with the cilantro and avocado.
Serve with rice, patacones and tostado.
View full cooking demonstration from Chef Lisseth Salgado.
