My son PJ loves the ocean and is passionate about all sea creatures. He enjoys fishing, and once in a while, he brings home a nice catch. He recently caught a nice mutton snapper and fileted it. The first thing that came to his mind was a ceviche. This dish originated in Peru and Ecuador, in South America. It is often spelled seviche or cebiche depending on the region. Ceviche consists of raw fish that’s marinated and cooked in an acidic juice instead of heat. Lime is usually the preferred method to prepare it. The Peruvian use Aji Amarillo, an indigenous chili pepper to give it some kick. It is widely used in their traditional dishes. It’s hard to find but you can substitute for jalapeño peppers. Ceviche has quickly become a trendy and popular dish in the US. Famous and aspiring chefs are putting their own spin on it to give it a modern touch. Let’s get busy in the kitchen!
Level of difficulty: Easy – Serves: 3-4 as an appetizer
- 1 medium-sized mutton snapper, filleted, and diced
- 3 lime, juiced
- 1 handful of cilantro, chopped
- Sea salt to taste
- Aji Amarillo, or jalapeño, optional
- Avocado pieces as an accompaniment
Preparation:Combine the fish, lime juice, cilantro, salt and hot pepper. Marinate in the refrigerator for at least 3-4 hours. The fish will have an opaque color on the outside. This would be a sign that it’s done and ready to be savored. Serve the Ceviche with some avocados.
Wine pairing suggestions: A dry Riesling from Germany or Torrontés, a crisp white wine with floral notes from Argentina. When in doubt, pair it with a fruity Prosecco or a Brut bubbly of your choice. The choice is yours, but stay away from a wine that has too much acid as it will clash with the lime juice. A clerk at your local wine store is usually trained to help you in selecting the perfect wine to pair with your food.Happy Marinating!Gina – Foodiewinelover
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Photos taken by Gina Martino Zarcadoolas for Foodiewinelover (except for the peppers) Proper credit is given.
Recipe by Foodiewinelover