Thursday, October 1, 2009

cevieche (seh-vee-chee)


When I turned 22, I was lucky enough to celebrate my birthday in Mexico. I went with the palm tree farmer that I lived with for 7 years, (that's a whole new story for the new site!) In Mexico, I saw Chitzen-Itza and was able to climb the pyramyd as it was before the authoeities closed it off for climbing. I really need to post a pic for ya'll. Maybe later today. check back. Anyway, one of the dishes I had was checiche- a marinated fish "salad" It's great.... This is a fillet of fresh mahi-mahi the hubby and I caught. (to be technical, I reeled this one in!)

chop up some scallions, cilantro and parsley....



now the fish...


dice it up like this.... what's that maybe 1/2'" chunks?





put everything in a nice little plastic container. With the juice of 3-4 limes. (the acid in the lime juice actually "cooks" the fish!





sprinkle a bit of fresh pepper and salt and give it a shake....






make sure everything is coated well, and put it in the fridge for 6-12 hrs. The fish will turn white and change from a raw consistency to "cooked". Serve over a bed of lettuce. Enjoy-MK






6 comments:

Sherry Hernandez said...

Ceviche is one of my favorite things! I make mine very different though, I use tilapia, shrimp, tomatoes, white onion, cilantro, salt and limes. I also serve mine on tostados with hot sauce. I also like mine with more lime and sometimes I boil my fish for about 2 minutes or until fish is white, drain water and then combine with everything else. But the longer it sits in the lime juice the better it tastes. Thanks for sharing! Also my husband is from Guadalajara, Mexico. I would love to go there and I can't wait to hear your story about when you lived there.

Sherry Hernandez said...

Ceviche is one of my favorite things! I make mine very different though, I use tilapia, shrimp, tomatoes, white onion, cilantro, salt and limes. I also serve mine on tostados with hot sauce. I also like mine with more lime and sometimes I boil my fish for about 2 minutes or until fish is white, drain water and then combine with everything else. But the longer it sits in the lime juice the better it tastes. Thanks for sharing! Also my husband is from Guadalajara, Mexico. I would love to go there and I can't wait to hear your story about when you lived there.

mamakeith said...

Nah- my spanish would be a lot better if I lived there 7 years! I was there 2 weeks I think, and lived with the guy for 7 years! But there are some good stories either way!

Coleen's Recipes said...

I love your recipes, but I like my fish very well done (sorry) I think I'll stick with your "salted butterscotch nut bars" haha.

Traci said...
This comment has been removed by the author.
Traci said...

Yum!.. I love seafood but I've never tried Ceviche!.. Mexican food is a favorite of ours and i'm not at all shy of trying new things. I hope to try this recipe soon; thanks for the step-by-step photos, they look great! :)