Ceviche - cold Chilean seafood saladWhat's the big idea?
Ceviche is popular in many Latin American countries, especially Chile and Peru. It is often served as a light lunch, using fish caught freshly that morning. Variations exist using prawns, clams, scallops and tuna, and no doubt using a combination of these ingredients is also acceptable. The most important thing to ensure is that the fish or seafood is fresh and clean.
The seafood is "cooked" in citrus juice. Technically this doesn't actually cook it; it's more like pickling, but the acidity changes the texture of the fish so that it
looks and feels as if it's been cooked. However, this process is not as good at killing bacteria as cooking is, which is why it is vital to ensure that you use fresh fish/seafood,
and clean it thoroughly.
Here's the list of what you need: