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Home > Food and Beverages > Gourmet > How To Make Authentic Mexican Cerviche
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How To Make Authentic Mexican Cerviche
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When I mention the word “cerviche” to people I am usually questioned,
“what the ___is that?” After they taste my recipe for true Mexican
cerviche they are begging me to teach them how to make it.
First let me explain why I call it authentic Mexican cerviche. I lived
in the Yucatan Peninsula over 20 years ago at the beginning of the
birth of Cancun. I worked on boats every day and learned to make
Mexican food dishes from the natives I worked with.
One of my favorites has always been cerviche because it is very fast
and easy to make and it is very light and cooling on hot days.
So what is it and how do I make it? Well, for starters there are
several different types of cerviche. It can be made from Conch, a large
shellfish found all over the Caribbean, shrimp, or a white meat fish
such as snapper, trout, etc. We used Spanish Mackerel a lot as well
when I was in Cancun.
The recipe is the same regardless of the meat you choose so let me begin.
For a refreshing snack that will feed six to eight people you will want
about a pound of meat filleted and deboned. You will need a couple of
large tomatoes, several limes or a couple bottles of lime concentrate,
an onion, and several chili peppers. If you are averse to really spicy
foods you can substitute less spicy peppers.
The first thing you do is cut the meat into small fingertip sized
chunks and place in a large bowl with a lid so you can shake the
mixture up easily later. After you have the meat cut up pour just
enough lime juice over it to cover the meat thoroughly, shake it up and
put it to the side.
Next cut up your tomatoes into small chunks and scrape them into the
mixture, then your onions and peppers and so on. Be sure to cut the
peppers extra small.
If you like a little more seasoned taste you can sprinkle a little of
your favorite spice on it although most people prefer to eat it as is.
Let the mixture chill in the refrigerator or on ice for at least one
hour then serve with tortilla chips or crackers washed down with a good
cold beer.
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