Ceviche Blanco a Mi Propio Estilo

8 Servings

Try this Ceviche Blanco a Mi Propio Estilo recipe, or post your own recipe for Ceviche Blanco a Mi Propio Estilo

tell us

Be the first to submit a photo for this recipe. Win $100.00 by posting the best original food photo this month!

Recipe look good to you?

Ceviche Blanco a Mi Propio Estilo Ingredients

2 c Finely chopped raw seafood	1 tb Extra-virgin olive oil
1/2 c Lime juice	2 tb White wine vinegar
2 lg Carrots	1/4 c Ice wate
5 Green onions	1/2 c Mayonnaise
1 bn Fresh cilantro	Salt; pepper, and love

Instructions for Ceviche Blanco a Mi Propio Estilo

From: Kenneth Allen Hyde Date: Mon, 14 Mar 1994 13:27:40 -0600 (CST) Ceviche is a traditional dish of the hispanic cultures of the Americas. In particular it is the national dish of Peru. This recipe is loosely based on a recipe in "Mexican Family Cooking" by Aida Gabilondo (Fawcett-Columbine: NY, 1986). It has been adapted to the peruvian style. Marinate the chopped seafood in the lime juice for at least 1 hour. Drain thoroughly. Peel the carrots and cut into 1-1/2 lengths. Boil the carrots in salted water until they are crisp but tender. Drain and chill in cold water. Cut the carrots into thin strips (about 1/8 inch thick by 1/4 inch wide). Wash and drain the onions. Chop into fine thin rings (about 1/8 inch). Wash the cilantro and dry it thoroughly. Chop the cilantro leaves and measure out 1/3 cup (the left over can be stored in the refridgerator for several days or discarded). Combine all the vegetables with the oil and vinegar. Add the ice water and fold in the drained fish. Cover and place in the refridgerator for several hours to let the flavors meld. Before serving, drain the ceviche and fold in the mayonnaise. Add the salt and pepper to taste. Serve as a salad or with totilla chips for a buffet. Note on ingredients: Cilantro is the leafy part of the coriander plant. It is used extensively in New World hispanic cooking and in Asian cooking (it is also called Chinese Parsley). Cilantro has a unique citrusy flavor that some people experience as slightly "soapy." There is no substitute; dried cilantro is an abomination in the eyes of the Lord and definitely will not work in this recipe. If you cant get cilantro in your area, try using parsley or chervil instead. The results wont be the same but it will still be good. REC.FOOD.RECIPES ARCHIVES /FISH From rec.food.cooking archives. Downloaded from Glens MM Recipe Archive, http://www.erols.com/hosey.

Main Ingredient: Cuisine: Uncategorized