Though the origin of ceviche is hotly debated, the dish is most closely associated with Peru.
It is typically made from fresh raw fish cured in citrus juices, such as lemon or lime, and spiced with ají or chili peppers. Additional seasonings, such as chopped onions, salt, and cilantro, may also be added.
Ceviche is usually accompanied by side dishes that complement its flavors, such as sweet potato, lettuce, corn, avocado or plantain. As the dish is not cooked with heat, it must be prepared and consumed fresh to minimize the risk of food poisoning.
|Oyster Ceviche in the Shell with Popcorn.|
Oyster Ceviche in the Shell with Popcorn.
Total:20 minPrep: 20 min
Yield: 3 to 6 hors d'oeuvres servings
1 red onion, minced
1 celery rib, minced
1 tablespoon minced ginger
1/4 quarter habanero, minced
4 lemons, juiced
4 limes, juiced
2 tablespoons chopped cilantro
Salt and pepper
- Pop your favorite popcorn right before party (no butter just salted).
- Combine the onion, celery, ginger, chile, and citrus juice with cilantro.
- Season with salt and pepper.
- Right before serving, top each oyster with ceviche mix and serve with a big bowl of just popped popcorn.
I hope you enjoyed this book. If you have any questions, or want to supplement this post, please write in the comments area. You can also visit Facebook, Twitter, Google +, Linkedin, Instagram, Pinterest and Feedly where you'll find further information in this blog. SHARE THIS!