For TexMex that’s fine, but for good ceviche or tiradito, I prefer it plain. Same principle with sashimi, but there’s even more interesting flavors going on, such as the key lime juice, cilantro, sliced red onions, and aji limos (or similar).
The key concept I’d say is that everything harmonizes in to an ultra ‘fresh, bright’ taste.
That to me illustrates pretty nicely that “ceviche” can range anywhere from appetizer / TexMex - level snack food all the way to fine-dining level food. Like I say, I’ve been lucky enough to eat some of the very best.
Yeah, I subscribe to the “maker it your own” philosophy.
And I’ll be dead ass with ya, I have never made traditional ceviche. I bought 2 red onions today, and will only be using 1& 1/2 for the chili. Can you hook a homie up with a good receipt? (The picture only has sweet onions.)
For TexMex that’s fine, but for good ceviche or tiradito, I prefer it plain. Same principle with sashimi, but there’s even more interesting flavors going on, such as the key lime juice, cilantro, sliced red onions, and aji limos (or similar).
The key concept I’d say is that everything harmonizes in to an ultra ‘fresh, bright’ taste.
Tell me you at least put some Valentino’s on top!
That to me illustrates pretty nicely that “ceviche” can range anywhere from appetizer / TexMex - level snack food all the way to fine-dining level food. Like I say, I’ve been lucky enough to eat some of the very best.
Yeah, I subscribe to the “maker it your own” philosophy.
And I’ll be dead ass with ya, I have never made traditional ceviche. I bought 2 red onions today, and will only be using 1& 1/2 for the chili. Can you hook a homie up with a good receipt? (The picture only has sweet onions.)
Word, I gotcha.
I started typing up a recipe, and it quickly turned in to an article. Let me get back to you…
(haha, you’ll understand when you read it)