My niece, Katherine, is marrying her man Rick in September. The wedding is taking place in their home town, San Francisco. Daughter Helen and James are travelling to SF for the wedding as are Katherine’s mother and father and a couple of their good friends Greg and Janice. Joan and I were invited, but since Joan died in late February I have not been inclined to travel and won’t be attending.
Dorothy, Katherine’s mother, is having a book of friends’ recipes printed and bound as a present. I am contributing a recipe for Ceviche. Helen is writing up one of Joan’s favourites....French Style Chicken with Rosemary, her own specialty, Quick Fish Pie and James contributed his Asian Style Pork Ribs.
My Ceviche recipe was given to me by a colleague I taught with in Papua New Guinea in the 1970s. Mario Cortesano is Argentinean. We keep in touch still.
Here is the Ceviche recipe
Ceviche
Ideally Spanish Mackerel is used to make Ceviche.
The flesh is cut into strips of roughly 8 - 10mm X 50mm lengths and put into a glass or ceramic dish.
Cover the fish with newly squeezed lemon juice. Season with fresh ginger, garlic, chillies, chopped spring onions and salt. The amount of each seasoning depends on individual taste.
The 'cooking' should take about three hours. Ceviche should be eaten at a single sitting to avoid contamination because the process does not involve heat in the 'cooking'.
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