There are loads of great Hispanic foods out there — arroz con pollo, empanadas, tamales — but none more refreshing on a hot summer day than ceviche. Here are a few recipes well worth trying out for yourself!
Classic Ceviche.
First of all, you’re going to need one pound of diced halibut, one and a half cups of lime juice, one chopped medium white onion, two chopped medium tomatoes, some diced green chiles, one-third cup of chopped cilantro, one-third cup of pitted green olives, one to two tablespoons of extra virgin olive oil, salt, three tablespoons of fresh orange juice, and one large diced avocado. Combine the fish, the lime juice, and the onion together, and cover it. Let it set in the fridge for between 10 to 15 minutes, or until the fish turns opaque. Add the other ingredients, season it, and serve!
Tilapia Ceviche.
To make this amazing dish, you’ll need two pounds of finely diced tilapia fillets, one cup of lime juice, half a cup of chopped tomato, half a diced cucumber, half a cup of finely chopped onion, one-quarter of a cup of chopped cilantro, half a cup of clamato juice, one diced serrano chile, and one thinly sliced avocado. Add the tilapia and the lime juice together, letting it set in the fridge for about 15 minutes or until the meat is opaque. Then, drain off the lime juice, and squeeze the juice out of the fish gently. Add the veggies, and season. Once it’s even, add the clamato juice, and serve.
Ceviche is far and away one of the best foods you can have on a hot summer day. The crisp taste. The refreshing flavor. The delectable ingredients. Nothing better!
