Dorado Ceviche
By Steve Ross
This is a marinated raw fish salad whereby the acid of the lemon juice coagulates the protein in the dorado and cooks the flesh firm and opaque just like applied heat
Ingredients:
Mild Version
2 bunches of fresh parsley, chopped
1 jar of salsa verde
1 bunch of celery, chopped
2 cans of small pitted olives, drained
12 tbs. of garlic, crushed
Medium Hot Version (add with previous ingredients):
1 jar of artichoke hearts, drained
1 red and yellow onion, diced
4 fresh tomatoes, diced
2 green bell peppers, diced
2 red bell peppers, diced
4 bunches of scallions, chopped
24 peppercinis, drained and cut
1 jar of jalapenos, drained and sliced
24 serrano chiles, chopped
12 shakes of black pepper
12 shakes of Worcestershire sauce
12 shakes of oregano
Method:
After manicuring a half dozen dorado, cut these slabs into either small cubes or thin slices. Place in the largest stainless steel mixing bowl that will fit into your refrigerator. Use as much lemon juice as necessary to completely cover all the fish pieces. Place in the refrigerator. Stir the fish in the lemon juice from time to time. It is cooked when it becomes white and loses its translucency. This usually takes 24 hours.
Drain the fish in a colander and rinse in cold water. Blot dry. Place the dorado pieces in a large clean mixing bowl. Then add the remaining ingredients and fold together. Put the bowl in the refrigerator for a few hours to chill and let the seasonings marinate.
This may be eaten like a salad or generously spooned onto Tostadas.
|
