A contender has arrived! Anyone who knows Cahaba River Society Board President Pam Baugh, knows that she's a competitor and when she steps on the scene she aims to win. This is her first time to participate and she's going ALL OUT and so is the family. Check out their delicious entry and vote for them!
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Recipe & Ingredients:
Ceviche is a simple and fast recipe to whip up and makes for a tasty, fun appetizer for parties and gatherings.
We like making ceviche in the morning because we have the day free to do other things. After enjoying our day we have a low-carb, gluten-free and low-fat appetizer or meal.
Ceviche is raw fish marinated or “cooked” in lime juice, most often with onion, tomatoes, cilantro.
It hails from the coastal regions of Central and South America, popular from Mexico down to Peru and beyond. There are many versions, and depending on where you are, it will take on the local flavors. We have made our version to remind us of our trips Peru and Mexico.
1.5 pounds of white flaky fish
1.5 cups of fresh squeezed lime juice
Juice of one lemon
½ red onion chopped
I tomato chopped and seeded
1 Jalapeno pepper seeded
1 Serrano pepper
1.5 Cucumber chopped
1 bag of Tortilla Chips
Cilantro to taste
Marination time can be anywhere from 30 minutes to 2 hours depending on the size of the pieces. We think 45-60 minutes for 3/4 inch pieces is a good rule of thumb.
- Chop the red onion very thinly and salt generously. Let this stand 15 minutes until it begins to release its liquid (this will remove the bitterness). Rinse well, squeeze dry.
- Place fish, onion, salt, pepper, fresh chilies, and lime juice in a shallow serving bowl and gently mix, and marinate in the refrigerator for at least 30 minutes before serving. The longer you marinate the firmer and more “cooked” the fish will become.
- Before serving, gently toss in the fresh cilantro, cucumber and tomato and gently mix.
- Gently fold avocado in at the end, after everything is mixed, making sure to use one that is not too soft.
There are many ways to serve ceviche. Here are some of our favorites: Place the ceviche in a large bowl and let people spoon it onto individual plates to eat with chips or saltines; spoon the ceviche into small bowls and serve tostadas, chips or saltines alongside; or pile the ceviche onto chips or tostadas and pass around for guests to consume on these edible little plates. Garnish the ceviche with cilantro leaves before serving.
10 Squeezed limes
1 cup sugar
5 Cucumber slices
1 bunch of mint leaves chopped
½ chopped Jalapeno
Combine and enjoy!