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Tropical Shrimp and Tuna Ceviche
Ceviche is a dish that comes from Peru, and it is one of the classic South American dishes that will be incredibly popular among those who love the flavor of seafood. Ceviche is made in other Latin countries, but most of the other countries that make the ceviche will usually use ketchup as the flavor of the dish. Authentic Peruvian ceviche is made only with lemon and fish, and you will find that keeping the dish as authentic as possible is the best way to experience the true flavors of the world in which you live.
The following recipe for ceviche calls for shrimp and raw tuna to be left to marinade for hours in lemon juice and salt. The lemon juice basically cooks the shrimp and tuna fish, while infusing it with flavor that will de delightful yet simple. To complete the dish, all you need to do is add a bit of chopped parsley or cilantro, a little fresh basil, and salt and pepper as desired. The resulting dish is delightful and tangy, yet with all of the rich flavors of seafood that you love so much. The ceviche is best when served with crackers or bread, or you can even eat it alone.
If you like ceviche, you can make it using a number of different ingredients. Many countries use soy protein as an alternative for the seafood, and it is a much safer and low-fat option that you can use. All you need to do is soak the soy protein in the lemon juice for a few hours, and the result is a delicious ceviche that will almost taste like the fish version. You can add vegetables and fruit to your ceviche as desired, and experimenting with this South American recipe is one of the best things about making it at home.
Tropical Ceviche
Ingredients -
1 pound of raw tuna
1 pound of raw shrimp
1 dozen lemons
1 small bundle of fresh parsley or cilantro
1 handful of chopped basil
Salt and pepper, to taste
Preparation:
To begin, slice the raw tuna into small chunks that will fit easily into your mouth. Slice them small enough that they will marinade in the same amount of time it takes for the shrimp to cook in the lemon juice.
Cut the shrimp into smaller chunks, and place the shrimp in a bowl with the raw tuna.
Squeeze the lemons into the bowl with tuna and shrimp, and add a teaspoon of salt. Stir the shrimp and tuna thoroughly to ensure that they are both covered in lemon juice, and place the bowl in the fridge to marinade in the lemon juice overnight. It is best if left in the fridge for at least 12 hours, though you can really enjoy the flavor of the lemon and salt if you let it marinade for 24 hours.
Once the ceviche has finished marinating, remove it from the fridge.
Chop the parsley or cilantro, and sprinkle it into the bowl. Add the chopped basil, squeeze in one more lemon, and add salt and pepper as desired.
(Serves 5)
Tropical Ceviche Recipes
Photo Description:
As you can see, the recipe for prepare this tropical ceviche is actually fairly easy. Make sure that you buy the fish and shrimp fresh the day that you are going to prepare the ceviche, as seafood tends to go off much more quickly than other meats. As long as you use sufficient lemon, it will actually "cook" the shrimp and fish to the point that you do not even need to cook them before you add the lemon. You can add extra vegetables such as tomatoes, onions, and peppers as desired, but you may find that the simple flavors of the tuna and seafood marinated in the lemon will be enough to delight your palate.
