A classic dish from Acapulco on Mexico’s Pacific coast. The original recipe calls for a quart of lime juice which would be prohibitively expensive, so lemons, far juicier and cheaper, are substituted – but feel free to use limes if you are feeling flash.
Proper ceviche simply steeps raw seafood in the marinade, and the citric acid from the lemons or limes effectively cooks the fish. However, with prawns I prefer to give them a brief preliminary cooking to help things along. Put a large frying pan to heat over a high heat, and add
The ceviche is now ready to serve although it can be held in the fridge for a few hours. Leave it longer than this, and the vibrant fresh flavours will fade dramatically.
© 1999 Alastair Little. All rights reserved.