HOW TO MEXICAN CEVICHE IN SPAIN

The ceviche is a fantastic dish I had the opportunity to meet thanks to my wife who is Mexican. This recipe for ceviche is not exclusive to Mexico , in many countries of Latin eats ceviche , especially in Peru . Logically variants and combinations are virtually endless, but the essential things do not change much. 1. Were used fish or seafood , whether prawns, shrimp, octopus ... 2. Cooks acid with lime . Three. The ceviche is great!  
Also have to say that is prepared very quickly and takes refrigerated so great when it's hot. Come with ingredients we prepare the ceviche # Amimanera. 

OTHER NAMES: ceviche, ceviche, sebiche, seviche.

INGREDIENTS

• WHITEFISH, I USE RAPE QUEUES -1 / 2 Kg
• PEAR TOMATO 2-3
• 1/2 ONION
• LIMES OR LEMONS June 2-3 
• 1 ITALIAN GREEN CHILLI PEPPER O SERRANOS 
• FRESH CORIANDER
• CARROT (OPTIONAL)
• CUCUMBER (OPTIONAL)
• 1 AVOCADO
• CORN TORTILLA CHIPS, CHIPS. 
• PRAWNS (OPTIONAL)

See, no one scare me. I know they do not have serrano peppers in Spain, unfortunately. Can be replaced by Italian green pepper green peppers or those tiny semipicantes (fat lie because pica none) you can find in supermarkets or markets. Fresh cilantro and sell it at any supermarket too, Carrefour or Mercadona for example. Limes or lemons ... Anyway is that for Mexicans is a lemon lime or lemons a caribbean for us. Are those tiny green. The pear tomato or bole, or you want ... should be ripe. The tortillas or tortilla chips are what we call bad nachos. Choose some that do not have much seasoning, which are all rare flavors without corn or orange powders.

A COOKING!

1. This dish has a lot of mystery, will chop the fish into small tacos. They have to stay in size as crumbs. If you do very large lemon perhaps no scope to cook well. Squeeze lemons or limes and put them in a large bowl, salad or bowl. Add the chopped fish and shrimp also if you bought the put. Chop the tomatoes, onion and peppers seeded and scut. The will also mix well and add to lemon integrates all the ingredients. Onions have this finely chopped. Cilantro also going to sting but only leaves. It will be the last we'll add.

Two. At this point I make a parenthesis. There are people who fish flavor with lemon as well, as I've put the recipe seems too strong. For those I recommend the following. Initially only put lemon and fish for about 10-15 minutes. Removing until we see how the last fish has crossed a white color. Then we remove the fish and wash in a colander with a little water. Lemon juice left in the bowl booked a little in a glass. We put the fish in the bowl and then add all the chopped vegetables and cilantro.Then put a few tablespoons of lemon and stir. 

March. touch Now let it cool a while in the fridge. Capped so that it retains moisture and drying out. The avocado and tortillas are for presentation. 

PRESENTATION

In a single vessel, a deep saucer, casserole ... what you have at home. put some ceviche. Then decorate with a few triangles of corn, like an ice cream cookie. Cut the avocado into slices and garnish with a few above. The avocado is the last thing you put, because it oxidizes very quickly and loses its color. Y. .. eating stated. Is usually taken as a first course or entree. 

WHAT WE DRINK?

Well, I always have to point some very cold Corona. Certainly in Mexico are Corona, Coronita and are not chelas not beers. I was lucky enough to pass near several factories Corona on my trip to Jalisco. 

ORIGIN

The ceviche with vo with b, means the same. It is eaten worldwide. But rumor has it that its true origin is Peruvian (if you read my wife kills me). There is a siwichi Quechua dialect word, meaning fish tender. Now sibech the Arabic word, used by the Moors from Spain meant fish marinated with orange and lemon sours.  
As I am not a historian and do not pay me to get into other people's gardens ... and leave it there and each draw their conclusions . . . 
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