Ceviche is a dish prepared with raw fish or shellfish marinated in lime juice. Supposedly the lime juice "cooks" the fish, but I don't believe it. It's still raw fish, something that can carry numerous parasites and pathogens. So, earlier this week, when Alejandro said that he was going to make ceviche, he was quick to point out that he had a recipe that uses canned tuna. The tuna is mixed with finely diced vegetables and dressed with lime juice and clamato juice. It's an easy recipe, but the preparation is time consuming. Alejandro and I spent a good portion of the afternoon chopping the vegetables.
The ceviche was served on "tostadas", crisp tortillas. Alejandro bought some square "tostadas" flavored with sesame seed that were especially tasty. We topped the ceviche "tostadas" with chopped avocado and a dollop of hot sauce.
Alejandro also prepared "sopa de habas" (lima bean soup). Unlike the U.S. where you can buy a package of frozen lima beans, here the beans are dried. You have to soak them before cooking them. The soup was excellent also!
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