If you like fish and are familiar with the sushi "concept" i mean not cooked fish.
Here's something i found out when travelling to Ecuador - SouthAmerica and it was delicious.
I took the liberty to copy and paste it from a web page which i consider is the most accurate to what i tasted in Ecuador.
Preparation time: 15 minutes to prepare, 3-4 hours to let sit. Always use the freshest fish possible (Tuna is best for it) . Make the same day you purchase fresh fish.
INGREDIENTS
2 lbs of firm, fresh red snapper fillets (or other firm-fleshed fish), cut into 1/2 inch pieces, completely deboned
1/2 cup of fresh squeezed lime juice
1/2 cup of fresh squeezed lemon juice
1/2 red onion, finely diced
1 cup of chopped fresh seeded tomatoes
1 serrano chili, seeded and finely diced
2 teaspoons of salt
Dash of ground oregano
Dash of Tabasco or a light pinch of cayenne pepper
Cilantro
Avocado
METHOD
In a non-reactive casserole dish, either Pyrex or ceramic, place the fish, onion, tomatoes, chili, salt, and oregano. Cover with lime and lemon juice. Let sit covered in the refrigerator for an hour, then stir, making sure more of the fish gets exposed to the acidic lime and lemon juices. Let sit for several hours, giving time for the flavors to blend.
During the marinating process the fish will change from pinkish grey and translucent, to whiter in color and opaque.
Serve with chopped cilantro and slices of avocado, also you can serve with a small portion of white rice (basmat like)
Here's something i found out when travelling to Ecuador - SouthAmerica and it was delicious.
I took the liberty to copy and paste it from a web page which i consider is the most accurate to what i tasted in Ecuador.
Preparation time: 15 minutes to prepare, 3-4 hours to let sit. Always use the freshest fish possible (Tuna is best for it) . Make the same day you purchase fresh fish.
INGREDIENTS
2 lbs of firm, fresh red snapper fillets (or other firm-fleshed fish), cut into 1/2 inch pieces, completely deboned
1/2 cup of fresh squeezed lime juice
1/2 cup of fresh squeezed lemon juice
1/2 red onion, finely diced
1 cup of chopped fresh seeded tomatoes
1 serrano chili, seeded and finely diced
2 teaspoons of salt
Dash of ground oregano
Dash of Tabasco or a light pinch of cayenne pepper
Cilantro
Avocado
METHOD
In a non-reactive casserole dish, either Pyrex or ceramic, place the fish, onion, tomatoes, chili, salt, and oregano. Cover with lime and lemon juice. Let sit covered in the refrigerator for an hour, then stir, making sure more of the fish gets exposed to the acidic lime and lemon juices. Let sit for several hours, giving time for the flavors to blend.
During the marinating process the fish will change from pinkish grey and translucent, to whiter in color and opaque.
Serve with chopped cilantro and slices of avocado, also you can serve with a small portion of white rice (basmat like)
