A dish from Mexico that is usually served as an appetizer is ceviche. It's usually served as an appetizer but sometimes my wife and I will make a meal of it. Served with tortilla chips, ceviche can be anything from a meal to a light snack. The light, fresh taste is great in the summer.
Along the east coast of Mexico ceviche may be made with white fish, shrimp, conch, squid, and even snails. Depending on the restaurant your at you can order Mixto Ceviche with three of those included or maybe even all of them. Basic ceviche is simply a mixture of pico de gallo and some form of seafood. Sometimes you may have it with some avocado and or jalapeños added in as well.
What makes this dish so light and fresh is that it's never cooked, at least not with heat. The seafood is cooked with lime juice. Living in the midwest it's hard to get fresh seafood. But shrimp is readily available. My ceviche in the midwest is made with frozen shrimp and freshly squeezed lime juice. Shrimp has the advantage of being thrown on ice while it's still on the shrimp boat, other fish possibly are also but I am not sure.
Here's a picture of the shrimp cooking.
The quantity of lime juice is the tricky part. Too much lime juice and the shrimp takes up the lime flavor, not enough and it doesn't cook all the way through. The number of limes depends on the size and how much juice is in each lime. This ceviche was made with two limes and there was plenty of juice for about a half pound of shrimp. My method is to add some lime juice, let it cook about 10-15 minutes and taste the lime juice.
As the shrimp cooks, the lime juice will loose the acidity and hence the lime flavor. If you taste the juice and there is only a slight flavor, add some more juice. Plan on letting the shrimp cook for 30 - 45 minutes, but it has taken as long as an hour. When it is done, the shrimp should have changed color like cooked shrimp does and the juice should only have a slight lime flavor.
To finish the dish, drain the shrimp, mix in the pico de gallo and season to taste (I like garlic powder and salt if it needs it). I used about a pint of pico for the half pound of shrimp. I've been told this dish doesn't refrigerate well, it has to be done fresh although I have never tried it.
Ceviche is a great dish for summer afternoons with friends or in my case a warm day in a spring that is having trouble getting started.
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I´m a big fan of western
Wow,,, bagus