Ceviche

CEVICHE.

Peruvian, Mexican, South American wonderfulness. They came up with a way of cooking that DOESN'T INVOLVE HEAT. The method involves soaking raw seafood in citrus juice for an hour or more until it "cooks" it. Think of it as a south-american shrimp cocktail [but you can use any seafood]

* NOTE: ro be safe, you can QUICKLY boil seafood for 5 minutes. if it's your first time making this, you don't want to risk food poisoning, especially if you have less-than-super-expensive-fish.

YOU NEED:
Seafood
Citrus Juice
A Variety of fillers
A bit of oil
Garlic, Salt, Pepper, to taste
Cilantro

BASIC SHRIMP CEVICHE: Marinate for 2 hours: Chopped shrimp, red onions, tomato, jalapeno or habanero, 1/2 cup lime juice, cucumber, cilantro.

OCTOPUS CEVICHE: stick with the colour scheme, so marinate octopus with lime juice. red onions, red habanero, and radishes.

VICKY'S CEVICHE: a mix of lime and grapefruit juice, with shrimp, squid, avocado, tomato, jalapeno, garlic

CRAB CEVICHE

HALIBUT OR RED SNAPPER: add capers, yum. use lemon juice instead of lime.

CREAMY CEVICHE: add some sour cream after 2 hour curing process, and dill weed.

worthy additions?

replace red onion with green onion

poblano or banana peppers

mango! for sweetness.

lobster, scallops, clams, any seafood really

lots of bell peppers for crunchyness

garlic always goes well

avocado for creamyness.

tortilla chips. this can be made into a dip!