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
Experts have tracked the existance of recipes way back into history, in fact as far back as early Egypt, and potentially, even further back. Having said that, mostly, these ancient records were just very basic hieroglyphic instructions for food preparation.
In fact, the most ancient recipe discovered, according to food historians is a collection of tablets in the Sumerian language which recount the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel blissful and exhilarated. Later, we have a couple of interesting cookery books which appeared in the 14th Century : a book entitled `Forme of Cury`, and another, similary named `Curye on Inglish`. The titles are a little misleading though, these are nothing to do with the indian curry that is familiar to us all today, but rather recipes for the types of meals cooked for the rich and powerful of the time. For the decades that followed, the upper-class families of Europe tried to serve up the most exotic meals, and consequentially cooks and their collection of recipes could command a high salary. Notwithstanding that, it wasn`t until the 1800s that cookery and recipe collections became really popular. Mrs Beeton in the UK, and Fannie Farmer in the US, spent years to collating, trying out, and writing down recipes to allow everyone to enjoy them. By the time we get to the 1900s, cooking publications were increasing in popularity mostly as a result of better eduction, people having more free time and having more money to spend. The arrival of television brings us celebrity chefs and the recipe books that accompanied them. Which pretty much brings us up to date and the invention of the internet, allowing everybody to access massive numbers of recipes like the ones you can find on sites such as the one you are reading now. |
We hope you enjoy this Cebiche recipe.
