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.)
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)