DIY Simple Ceviche
This is a delicious and easy raw primal recipe you can “do it yourself” at home.
Making it yourself at home is a plus because you know exactly where the ingredients are sourced from and you save money.
This is a traditional ceviche that is “cold cooked” in lemon. When you cold cook your fish the enzymes are alive and the protein is not denatured or altered. This makes it easily digestible and usable in the body. It’s fresh, simple, and a wonderful way to eat fish.
I bought this Fresh Wild Caught Rockfish at Whole foods.
Ceviche Cutting and Soaking:
Cut the fresh fish into 1/2 inch size pieces with a sharp knife. Put the cut up fish into a glass jar (quart jar). Pour fresh squeezed lemon juice over the fish and cover it completely. Put the glass jar in the fridge for 24-48 hours to soak.
Draining the Lemon Juice:
Take the glass jar of soaked fish and pour it into a strainer or nut milk bag. If you use a nut milk bag squeeze the bag and get all the lemon juice out. If you use a strainer, squeeze the lemon juice out of the fish with your hands little by little. Make a fist and squeeze hard. The ceviche taste better if all the lemon is properly squeezed out.
1 pound Wild Rockfish
approximately 8-10 lemons for soaking fish
1/4 cup cold pressed olive oil
1-2 Tablespoon apple cider vinegar
3 teaspoons fresh thyme
1 diced organic tomato
Dash Himalayan Salt
Mix all ingredients together in a bowl with hands and store in a glass jar in the fridge. Stores up to 5 days in fridge. Enjoy
Please comment below and tell me how you like it..
“You are beautiful”