Colombian Ceviche -White Fish.
10
Minutes
Caribbean Ceviche - Pickled White Fish
The citric acid in the lime juice "cooks" the tuna by changing the structure of the proteins. But what does this have to do with pickling? Everything! Since you’re using an acidic solution to alter the texture of tuna, you’re making pickled fish.
Ingredients
Pickled Or Ceviche Of Tilapia Or Sole
- 4 pound Tilapia Or sole filets
- 2 cup Onions White, thinly sliced
- 3 cloves Garlic Thinly sliced or minced
- 3 tbsp Lime juice
- 2 tbsp White wine vinegar
- 2 tbsp Cilantro
- 1 tsp Salt
- 1/2 tsp Pepper
- 1/3 cup Olive oil
- 1 tsp Paprika
- 1/4 tsp Tabasco
- 2 Baguettes
Tilapia Encevichada
- 4 libra Filetes de tilapia
- 2 tazas Cebollas tajadas bien delgadas
- 3 dientes de Ajo Machacados
- 3 cucharadas de Jugo de limón
- 2 cucharadas de Vinagre de vino blanco
- 2 cucharadas de cilantro
- 1 cucharadita Sal
- 1/2 cucharadita Pimienta
- 1/3 taza Aceite de oliva
- 1 cucharadita Páprika
- 1/4 cucharadita Tabasco
- 2 Panes Franceses grandes
Instructions
English
- In a non reactive container place the onion, garlic, lime juice, vinegar, cilantro, salt and pepper. Mix with a fork and set aside.
- Place the fish filets in a flat surface and cut into very thin slices on the bias. Place them and cover them well with the onion mixture. Cover and refrigerate about 6 hours
- Remove the mixture from the refrigerator; add the oil, paprika and Tabasco to taste. Refrigerate again until the next day. The fish should be opaque so that is it has been cooked or pickled. This is like ceviche but in slices instead of cubes.
- Serve with pieces of French bread or baguette.
Español
- En un recipiente no reactivo, (vidrio, acero o plástico) coloque la cebolla, ajo, limón, vinagre, cilantro, sal y pimienta. Mezcle con un tenedor.
- Tome los filetes de pescado, córtelos en 2 o 3 tajadas horizontalmente para que queden bien delgados y agréguelos a la mezcla de cebolla. Deben quedar bien untados de esta mezcla. Tape y refrigere medio día.
- Retire la mezcla del refrigerador y agregue el aceite, páprika y tabasco. Refrigere de nuevo hasta el día siguiente. Debe verse de un color blanco opaco, esto dice que ya esta listo.
- Sirva con trozos de pan Francés.
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