Description

Ceviche Acapulqueño

Ceviche Acapulqueño is a dish made with raw fish marinated in lime and lemon juice, and other ingredients like onion, tomatoes, jalapeño peppers, oregano, cumin, olive oil, and avocado.

Ceviche is a popular dish that originated in Peru and is part of the gastronomic culture of many Latin American countries. It’s made by marinating raw fish in citrus juice, which cooks the fish until it’s opaque and absorbs the flavor. The fish is then mixed with other ingredients like peppers, cilantro, onions, fresh herbs, and tropical fruits.

Ceviche is a good source of protein, minerals, vitamins, omega 6 and 3, and is low in calories

Specifically, this type of ceviche has its origins in a preparation in which fishermen cooked the pieces of fish with lemon juice and accompanied it with whatever ingredients they had on hand. For example, onion, olives, capers, tomatoes, oregano, salt, diced avocado and cilantro.

Preparation:

Ingredients

• • 1 lb. raw fish (Leo Romero favors tilapia, pollock, scrod, or cod, because they are firm. You don’t want to use flounder or sole because they are too soft and the ceviche becomes gooey.)
  • 1/2 cup lime juice
  • 1/2 cup lemon juice
  • 1/2 cup onion, chopped
  • 1/2 cup Roma tomatoes, chopped
  • 2 jalapeño peppers, seeded and deveined
  • 1 tsp. salt
  • 1 tsp. oregano
  • 1/2 tsp. cumin
  • 2 Tbs. olive oil
  • 1 avocado
  • 1/2 cup cilantro
  • 2 – 3 quart plastic or ceramic container (not metal)

Let’s Cook!

1. Pour the dogfish cubes with the lemon juice into a bowl, cover with plastic wrap and refrigerate for 20 to 30 minutes.
2. Mix the cilantro with the onion, chili, tomatoes, salt with onion, pepper, oregano, olive oil, olives, ketchup, orange juice, shrimp and fish cubes with lemon juice until completely combined.
3. Serve the ceviche and accompany it with the crackers.