Next, we made the Cebiche. This (I’ve always seen it spelled “ceviche”, I guess that’s the gringo spelling) is raw fish that has been chemically “cooked” with citric acid.
We didn’t do the Leche de Tigre version, and 800 grams of fish is much more reasonable, but otherwise that recipe’s just about right.
You have to work pretty quickly otherwise your fish can get overdone. Otherwise it was pretty straightforward, so I won’t go into a whole lot of detail, except that mine turned out pretty much like everybody else’s.
This, with the causa, all went on another table to get out of the way…