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diff --git a/content/ceviche.md b/content/ceviche.md deleted file mode 100644 index 59a1ae3..0000000 --- a/content/ceviche.md +++ /dev/null @@ -1,37 +0,0 @@ ---- -title: "Ceviche" -tags: ['seafood', 'peruvian'] -author: jacob-smith -date: 2022-04-16 ---- - -Ceviche is a South American dish which originated in Peru. The following recipe will only cover -the bare minimum ingredients, so feel free to experiment by adding things like garlic, ginger, peppers -tomatoes, cilantro, other citrus juices, and anything else you feel might taste good in there. - -- ⏲️ Prep time: 10 min - -## Ingredients - -- Seafood -- Red Onion -- Lime Juice - -## Directions - -1. Slice your onion as thinly as you can then let them all sit in a - bowl of cold water for a while. Soaking your onion slices like this - will make it so that their flavor is not as strong so that it won't - overpower everything. -2. While your onion is soaking cut your chosen seafood into cubes. - Ceviche can be made with any type of seafood but fish with white - meat native to South America, or things like shrimp and octopus are best. Season your cubed seafood generously with salt - and pepper and place in a bowl. -3. Squeeze the juice of several limes onto your seafood, remember when - shopping for limes the softer ones will have the most juice. You - want to get good coverage over all your meat but it is important to - remember that there is such a thing as too much lime. -4. Add the onion slices then cover and let sit in the fridge. You can - get away with eating it after only an hour but ceviche gets better - as it ages so it may be best to have more patience and let it sit - overnight. |