credits for this recipe goes to our beautiful host, Irene Marcos-Araneta. thank you

I’ve had a lot of ceviche over the years, although I enjoy it, there has never been one I felt was worth sharing a recipe of. Then one day, at a friends farm, I had a ceviche whose recipe I knew was a keeper.  It was so fresh and simple, the way perfect ceviche should be.  Our dear host was gracious enough to share her recipe with me.  I got a lot of emails asking me to blog about it as well.  I was finally able to ask my friend if I can contribute her recipe on my site.  Being the accommodating and charitable woman that she is, she gamely obliged!  So take your pens and notebooks and write this winner of a recipe down.  Do note that there are no exact proportions.  Yet somehow, it always comes out divine.  The secret is in how fresh your fish is.

Ceviche Recipe

INGREDIENTS

• 1 medium tanguingue, filleted and chopped to 1/2″ squares
• 1 large cup of olive oil
• 1 large onion
• juice of 8 lemons (divided)
• sea salt or himalayan salt
• a handful of flat leaf parsley (chopped)
• 2-3 finger chili’s, deseeded and chopped

PROCEDURE

fish must be a nice shade of pink and very firm. skin removed

The freshest fish is a must for this recipe.  If the fish is even slightly fishy or has been sitting for a few hours, do not bother making this.  You really have to get the first catch of the day.  Your market “suki” can tell you what time is best.  I get mine in Farmer’s Market, Cubao. 

squares should be about this size or a bit larger so you can still feel the crunch in each bite. never smaller than this

Marinate fish chunks in juices of about four lemons for three minutes.  Strain then throw out the juices.  Put fish in a deep, large serving dish and pour juices of the other four lemons.  Sprinkle some salt (just a little to taste and balance out the sour taste).  Then put in the onions, flat leaf parsley and finger chili’s.  Pour the olive oil over and gently combine all ingredients.  Chill and/or serve immediately.  This is a dish that must be consumed right away.  I do not believe in keeping ceviche overnight or for many hours before serving.  I chill it for an hour at most.

farm fresh ceviche!!!

farm friends; small, tita irene, michelle, charlene, kaye, tippi, ana and i

girls who love to farm or go to the farm to eat! ha ha

Happy eating!