Kayak Fishing Adventures on Big Water’s Edge - View Single Post

'Cuda · 10-22-2009, 01:48 AM

My x-wife is Peruvian.....my father-in-law took me to the most exclusive ceviche restuarant in Lima. They slice it thin, sashimi style, soak it in a salt water brine for 10 minutes (very important for any ceviche recipe...removes fishy slime) and marinate it in :

lime juice
garlic
julienne red onion
cilantro
jalapeno or serrano chiles

For added heat, I make a "death sauce" on the side for the more adventurous guests .....in a blender mostly serrano chiles, lime juice, garlic, cilantro and salt. Blend to a coarse puree.
Serve with fresh boiled corn for a sweet-sour contrast.

10-22-2009, 01:48 AM	#9
'Cuda Senior Member Join Date: Mar 2005 Posts: 224	My x-wife is Peruvian.....my father-in-law took me to the most exclusive ceviche restuarant in Lima. They slice it thin, sashimi style, soak it in a salt water brine for 10 minutes (very important for any ceviche recipe...removes fishy slime) and marinate it in : lime juice garlic julienne red onion cilantro jalapeno or serrano chiles For added heat, I make a "death sauce" on the side for the more adventurous guests .....in a blender mostly serrano chiles, lime juice, garlic, cilantro and salt. Blend to a coarse puree. Serve with fresh boiled corn for a sweet-sour contrast.