|
When I mention the word "cerviche" to people I am usually
questioned, "what the ___is that?" After they taste my recipe
for true Mexican cerviche they are begging me to teach them how
to make it.
First let me explain why I call it authentic Mexican cerviche. I
lived in the Yucatan Peninsula over 20 years ago at the
beginning of the birth of Cancun. I worked on boats every day
and learned to make Mexican food dishes from the natives I
worked with. One of my favorites has always been cerviche
because it is very fast and easy to make and it is very light
and cooling on hot days.
So what is it and how do I make it? Well, for starters there are
several different types of cerviche. It can be made from Conch,
a large shellfish found all over the Caribbean, shrimp, or a
white meat fish such as snapper, trout, etc. We used Spanish
Mackerel a lot as well when I was in Cancun.
The recipe is the same regardless of the meat you choose so let
me begin.
For a refreshing snack that will feed six to eight people you
will want about a pound of meat filleted and deboned. You will
need a couple of large tomatoes, several limes or a couple
bottles of lime concentrate, an onion, and several chili
peppers. If you are averse to really spicy foods you can
substitute less spicy peppers.
The first thing you do is cut the meat into small fingertip
sized chunks and place in a large bowl with a lid so you can
shake the mixture up easily later. After you have the meat cut
up pour just enough lime juice over it to cover the meat
thoroughly, shake it up and put it to the side.
Next cut up your tomatoes into small chunks and scrape them into
the mixture, then your onions and peppers and so on. Be sure to
cut the peppers extra small.
If you like a little more seasoned taste you can sprinkle a
little of your favorite spice on it although most people prefer
to eat it as is.
Let the mixture chill in the refrigerator or on ice for at least
one hour then serve with tortilla chips or crackers washed down
with a good cold beer.
About the author:
Gregg Hall is a business consultant and author for several
online and offline businesses. He recommends Mexican
FoodSuperstore
|
