FOR THE CEBICHE SEAFOOD COCKTAIL
|¾ kg (1 2/3 lb)
||snapper or sea bass loin, cleaned and cut into bite-size cubes|
|¾ ||cup lime juice|
| ||plastic wrap, as needed|
|½ ||red onion, thinly sliced |
|12 ||pitted black olives, rinsed and thinly sliced |
|2 ||fresh chile de árbol peppers, opened, seeded, finely chopped |
|1/3 ||cup cilantro (leaves only), finely chopped |
|¼ ||cup olive oil |
| ||salt to taste|
| ||ground black pepper to taste|
||Hass avocado, peeled, pit removed and finely sliced|
|4 ||limes, halved and seeded|
| ||assorted prepared salsas|
|corn tostada chips|
PROCEDURE FOR THE CEBICHE
Put the fish and the lime juice in a glass container. Cover with plastic wrap and refrigerate for 3 hours. Stir regularly and often until fish texture changes and gives off a cooked appearance. Subsequently drain lime juice and quickly rinse fish in running water; drain through a colander.
the remaining ingredients and season. Cover with plastic wrap and refrigerate.
in small cups or bowls. Garnish with slices of avocado; serve with limes and corn tostadas.
In Mexico cebiches are appetizers or can even be main courses. According to gourmet Giorgio De'Angeli their origins may trace back to Polynesia, and they later crossed the Pacific to the Americas, suggesting the reason why Mexico’s Pacific coast areas boast such a wide variety. Most take fish or shellfish—shrimp, clam, sea snail, among others—as their base.