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Ceviche 03

A home-style Ceviche 03 made with Raw Seafood, Lime Juice, Extra Virgin Olive Oil, White Wine Vinegar, and Ice Water. Keep it handy for the next time you cook it.

Illustrative photo

Ingredients

• 2 cup
• 1/2 cup
• 1
• 2
• 1/4 cup

Method (preview)

1. 1

   Marinate the chopped seafood in the lime juice for at least 1 hour.

2. 2

   Drain thoroughly.

3. 3

   Peel the carrots and cut into 1 1/2 lengths.

4. 4

   Boil the carrots in salted water until they are crisp but tender.

5. 5

   Drain and chill in cold water.

6. 6

   Cut the carrots into thin strips (about 1/8 inch thick by 1/4 inch wide).

7. 7

   Wash and drain the onions.

8. 8

   Chop into fine thin rings (about 1/8 inch).

9. 9

   Wash the cilantro and dry it thoroughly.

10. 10

    Chop the cilantro leaves and measure out 1/3 cup (the left over can be stored in the refridgerator for several days or discarded).

11. 11

    Combine all the vegetables with the oil and vinegar.

12. 12

    Add the ice water and fold in the drained fish.

13. 13

    Cover and place in the refridgerator for several hours to let the flavors meld.

14. 14

    Before serving, drain the ceviche and fold in the mayonnaise.

15. 15

    Add the salt and pepper to taste.

16. 16

    Serve as a salad or with totilla chips for a buffet.