Miraflores Cooking Class: Cebiche

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.

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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.

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Making the lime-juice sauce that will cook the fish.
Making the lime-juice sauce that will cook the fish.

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.

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This, with the causa, all went on another table to get out of the way…

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