1 lb skinned fillets of mackerel or sier, ra
1 juice of 6 or 7 large limes (1 1/4, to 1 1/2 cups)
2 medium tomatoes
3 or 4 canned chiles serranos en esca, beche
1/4 cup olive oil
1/2 tsp oregano
1/2 tsp salt (or to taste)
1 pepper
Directions
Cut fish into small cubes, about 1/2 inch, and cover them with the
lime juice. Set in the bottom of the refrigerator for at least five
hours, or until the fish loses its transparent look and becomes
opaque. Stir from time to time.
Servings: 6 servings
Cebiche Recipe brought to you by Recipe Ideas
Categories: Fish; Seafood
The History of Recipes
Food historians have tracked the existence of recipes way back into distant history, in fact as far back into recorded history as the ancient Egyptians, and possibly even further than that. Interesting though that is, sadly, these early recipes were just very simple pictorial, hieroglyphic or cunieform instructions for preparing food.
Fascinatingly, the most ancient recipe found, according to academics is a series of ancient tablets in ancient Sumerian which show the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made drinkers feel exhilarated and blissful. As our culinary historical trip moves to more modern times there were a couple of books dating from the 14th Century : a cookery book called `Forme of Cury`, and another called `Curye on Inglish`. Despite their titles, these two books are nothing to do with the curry that we all know today, but instead recipes for the types of food prepared by the cooks of the rich and wealthy people of the period. Over the next few centuries, the upper-class families of Wesstern Europe strove to serve the most exotic banquets, and as a result cooks and their collection of recipes were at a premium. However, it was during the 1800s that formal cookery and recipe books reached a high level of popularity. The Famous Mrs Beeton in the UK, and the equally famous Fannie Farmer in the USA, devoted much of their lives to assembling, verifying, and recording recipes to allow everyone to enjoy them. By the arrival of the twentieth century, cookery publications were starting to become popular mostly due to increased literacy, people having more free time and having more disposable income. |
We hope you enjoy this Cebiche recipe.
