On the Line: Pedro Resendiz of Tamarindo Truck, Part Three
Photo by Meranda Carter
This week's interview wraps up with a refreshing ceviche. Fine-tune it to your liking, but Pedro's only request is to purchase local, sustainable ingredients. It will make you feel better inside and out. Look over some Tamarindo Truck anecdotes in parts one and two, and see you next time.
Ceviche à la Tamarindo Truck
Serves about 6 as an appetizer
1 pound white fish, sustainable, wild-caught (of course!)
1 cup lime juice, fresh-squeezed from local limes
1/2 medium local red onion, diced
2 local tomatoes, diced
1 handful local cilantro, chopped
1 local cucumber, diced
2 local jalapeños, finely chopped (more or less to your liking)
1 local avocado, thinly sliced
Local limes, sliced for garnish
Salt and freshly ground black pepper to taste
Your favorite hot sauce
Your favorite cold beer
Slice raw fish into small cubes around 1/4-inch thick and place in a non-corrosive (i.e., not metallic) container.
Add lime juice and red onions. Let it sit covered for at least 2 hours (for medium-rare), or 3 to 4 hours for firmer consistency. Just not more than 6 hours.
Add cilantro, tomatoes, jalapeños and cucumber. Mix well.
Add salt and pepper to taste just before serving. Mix well.
Serve on top of your favorite tostada. Garnish with slices of avocado, a sprinkle of your favorite hot sauce, a bit of cilantro and a lime.
Drink your beer. Salud!
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