from an old post by SIN, very simple and delicous. I like to add diced cucumbers and a pinch of salt to it.
Sir Isaac Newton
Member # 4344
Icon 10 posted 09-19-2005 12:05 PM Profile for Sir Isaac Newton Author's Homepage Send New Private Message Edit/Delete Post Reply With Quote We always try to keep our ceviche here as basic as possible.
Any islander will tell you that octopus ceviche is the best, onced tenderized properly. Shrimp is a good alternative once not overcooked and slightly undercooked allowing the lime to cure the shellfish slightly. Fish tends to fall apart. We love chicken ceviche here on special occasions using livers, gizzards, hearts, feet and other throw away parts. Most gringos don't partake in this.
Conch is a big snail by the way.
Seafood of choice
Fresh finely diced habaneros (no seeds)
Fresh lime juice
Finely diced onions and carrots
Cilantro (as much as you like, especially the stems)
Some throw in diced tomato, optional
Ice cold Belikin with salted glass!!!
If you let it marinate 3 hours to overnight, the seafood will absorb the flavor.
NO FRUTIS, OILS, VINEGAR or fancy gourmet stuff should be included. Dilutes the flavor.
SIN IP: Logged | Report this post to a Moderator
here is another link http://ambergriscaye.com/cgi-bin/ultimatebb.cgi?/ubb/get_topic/f/4/t/009175.html#000000