Quote:
Originally Posted by 'Cuda
My x-wife is Peruvian.....my father-in-law took me to the most exclusive ceviche restuarant in Lima. They slice it thin, sashimi style, soak it in a salt water brine for 10 minutes (very important for any ceviche recipe...removes fishy slime) and marinate it in :
lime juice
garlic
julienne red onion
cilantro
jalapeno or serrano chiles
For added heat, I make a "death sauce" on the side for the more adventurous guests .....in a blender mostly serrano chiles, lime juice, garlic, cilantro and salt. Blend to a coarse puree.
Serve with fresh boiled corn for a sweet-sour contrast.
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If anyone is reading this, book mark this post.... This is goooood stuff!
