20 jul. 2011
I marinated a pound of tilapia, cut up in 1/2 inch pieces, in lime juice and salt all day. The ceviche also had olive oil, cilantro, hot peppers, onions, tomatillos, and avocados, among other things. For a first try it was quite good. Next time I'll cut the fish smaller and use slightly less salt. (I eat sashimi, so why not raw fish Latin American style?) We ate it with bread, corn on the cob, and potato salad, which I made with garlic mayonnaise, fresh parsley, and cucumbers. Of course the advantage of a mostly cold meal should be obvious to anyone in the midwest during this extreme heat wave. Even at night it doesn't drop below 80.