Mario's Ceviche

Ceviche (ceh-vee-che)

The following are the instructions to prepare a peruvian ceviche, “Mario” style. The total time to prepare this dish is about ½ hour to 1 hour. Waiting time to eat is usually ½ hour to 1 hour after preparation. A good rule of thumb is to wait until the fish looks white. Habaneros are a great option to add spice, but if you can get your hands on peruvian Aji Limo or rocoto, even better. Ceviche is an appetizer dish and usually served in a small dish or bowl with a lettuce leaf, a piece of sweet potato, whole corn (not creamy), potato or yucca. Best recommended fish is Tilapia. Try others at your own risk. If you do, make sure that the fish has the same consistency as Tilapia (not flaky, not oily and not a strong fish smell).

Experiment by tasting. This is key for a successful ceviche. Don’t be afraid to add salt

Ceviche is an all weather dish and goes excellent with a cold refreshment (yes… beer).

Bonus: Tiger’s Milk. The lime juice left from the ceviche can be mixed with Vodka.

Note: You can also replace the fish with mushrooms and follow the same instructions.

Ingredients:

•	1 or 2 lbs Tilapia Fish (serves  4 -5 hungry people)
•	Lime Juice – (10+ limes)
•	Minced garlic
•	Salt
•	Pepper
•	Ginger
•	Olive Oil
•	Cylantro
•	½ Orange
•	1 large Red Onion
•	1 celery stick
•	Corn (can be a can of whole corn – do not use creamy corn)
•	2 or 3 boiled Sweet Potato (optional)
•	Lettuce
•	1 Leek
•	Habanero Peppers

Preparation:

•	Cut the fish in small cubes and place evenly on pyrex or similar square/rectangle container.
•	Cut the limes in half and soak on water until prior to squeezing. Let it sit till later.
•	Cut the cilantro leaves in very small pieces
•	Cut two teaspoons of ginger in very small pieces
•	Cut the celery stick in small pieces
•	Cut the white area of the leek in small pieces (two or three table spoons)
•	Cut the onion in long pieces, wash and strain with water and salt (very important). Let it sit till later.

Making it happen

•	Add a layer of salt to the fish and mix
•	Add the cilantro, a few drops of olive oil, two or three teaspoons of minced garlic, some pepper, celery, leek and ginger to the fish and mix thoroughly until all the ingredients are pretty much stuck to the fish evenly. 
•	Spread evenly on container and add another layer of salt
•	Let it sit. Now squeeze all the limes, the more the better. Good rule of thumb is enough to completely cover the fish with lime juice and then some. 
•	Add juice from the ½ orange.
•	Mix thoroughly again and spread evenly on container. Initially, the fish should be immersed under the lime juice.
•	Let it sit for ½ hour
•	Add a little more salt and mix thoroughly again. You will notice that fish is turning whiter than the original pink color.
•	Cut the habanero pepper in very small pieces. If you like it hot use three or more habaneros. Add to the ceviche and mix thoroughly. 
•	With a teaspoon taste the juice. Note that it will feel limey at first. At this point you can add more salt if needed.
•	Add the onions and mix. Let it sit for another ½ hour.

Enjoy, Mario