Ceviche

Coincidentally, I just came across a blog about ceviche, which is what I was talking about in my earlier blog entry regarding the lemon and orange juice "cooking" the raw fish. Apparently all you need to do is to submerge the seafood (fish or in the other blog, scallops) in the juice for an hour and to ensure all the seafood is in direct contact with the juice. To make a dressing, juice another 2 limes, add a pinch of sugar, a tablespoonful or 2 of fish sauce (for a Thai kick), some salt, some chopped coriander and a cut chilli. I guess you can also add finely chopped onion and cucumber or even green papaya.

I am definitely going to try this soon.