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diff --git a/content/ceviche.md b/content/ceviche.md new file mode 100644 index 0000000..0c6dcda --- /dev/null +++ b/content/ceviche.md @@ -0,0 +1,37 @@ +--- +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. |