Very easy ceviche

[nancylebov]

I cut up fresh tuna-- any fish would do. I covered it with lemon juice. Lime would also be good. This was bottled lemon juice, fresh lemon juice isn't essential.

I put it into the refrigerator for over an hour. That's it.

This isn't an inferior ceviche, though if you want to suggest more ingredients, that's fine. This is a ceviche for when you want something tasty and don't want to work on it.

Footnote: Acid from the lemon juice substitutes for cooking. For some reason, this doesn't work for chicken.

No, I haven't tried making chicken ceviche because there were a great many people saying "No! Don't do it!". There are "chicken ceviche" recipes, but they involve marinating the chicken in citrus juice and then cooking it.

Discussion: https://www.facebook.com/nancy.lebovitz/posts/pfbid02ZR8YZj5AysuLzNy4GqKvbpD8uV4CbWwvCNzFEEtFvkAxBJmgLDiwon3XS95xzduJl

My ceviche has done some good-- one person who can't do alliums (onion, garlic) can eat it, and one who isn't good at cooking thinks it looks feasible.

Discussion of dishes with less than five ingredients (salt, pepper, fat, and the usual refrigerator condiments don't count against the five):

https://www.facebook.com/groups/recfoodcooking/posts/10160076890443640/?comment_id=10160085805883640

Comments

[pameladean]

This is particularly great for hot weather, and it sounds delicious. Tuna is so beautifully fatty, and the lemon would be a great complement to that.

P.

[acelightning73]

The texture and structure of fish flesh is different from that of mammals or birds. And the acid in ceviche denatures the protein in ways similar to cooking, and supposedly the acid kills harmful bacteria. I find the flavor and texture of fish or seafood revolting, so I don't eat it cooked or raw. I'd rather marinate chicken in lime juice with ginger and hot pepper, and stir-fry it until it's safe to eat. As soon as I've recovered from the mystery gastroenteritis I've had for over a week, I want some chicken or tofu (I just found a recipe on YouTube where they tear the tofu into irregular chunks and bake it to make it crisp, and then coat it with a caramelized soy glaze. I really want to try that.)