Quote:
Originally Posted by Marco
Just an advice; when you prepare ceviche, don't let the fish in lime for too long. 10 minutes is more than enough. Slice it very thin, put some lime juice (not too much), cilantro, finely sliced onions and some salt. Chily (Jalapeņo, serrano or habanero) goes good with it if you like it, also ginger. I like to pair it with fried green plantains (tostones).
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Never slced thin. Cubes take time. Usually my ceviche receives amazing reviews. I will try this style. Everything else I follow pretty closely. Never tried ginger - but definitely have had it with tostones! Great!
The very light marinade time in the lime will be better with the dogtooth I think.