Weekend Greetings, Friends! š„Ā
The Salsa Substack was a hitā¦ nice to get DMās and tags from those of you that already whipped those recipes up!Ā
If you missed it, (2) salsa recipes dropped in the last substack. Neither recipe relied on tomato š . Since we are hanging out in Mexico š²š½ for a little bit we are going to dive into Ceviche and also drop another Salsa recipe that is on the unique sideā¦ and absolutely delicious!
Ceviche:Ā
I still remember the first time I had legit Ceviche.Ā
Acid-driven, fresh fish, crunch from thinly sliced onions and jalapeƱoā¦ it was a party on the palate. And the juice was so tasty that I knocked it all back after the ceviche had been consumed.Ā
You can make Ceviche with fish, or shrimp, scallops, squid, or octopus and depending on where you are in the world, Ceviche has some differences. In SE Asia youād probably get coconut milk and fish sauce includedā¦ in Mexico, usually a less acidic approach is used, with a longer marinating timeā¦ and Peru is a snappy, tangy acid-forward versionā¦Ā
Iāve had dozens of variationsā¦ some greatā¦ some not good at all. This is a āless is moreā preparation so itās perfect to make at home.
A few simple doās and dontās covering:
-Finding the Best Fish,
-Marinade
-Seasoningsā¦ and you can vary it according to your preferences.Ā