Siwichi Revisited

I decided to try again, using what I had learned from my first try. This time, I bought the much cheaper tilapia (and it seemed quite fresh). I cut it large, but I used an equal mixture of lemon and lime juices. The bitterness was gone. I also salted it much more. Half an onion and the other half of the jalapeño, though this time I didn't completely de-seed it.

Also, I didn't have any cilantro as what was left over smelled, strangely enough, fishy. I threw it out.

I mixed it up and let it sit for only about twenty minutes this time before starting to eat. I ate it while I drank an all right Czech beer and watched a Fire game. Here's what I noticed:

The fish started out stringy, but after it had been sitting in the acid for the better part of a half, it was perfectly tender. Definitely, letting the fish steep for maybe an hour would make the ceviche just about perfect (as would letting it sit overnight).

It's very rich. I ate nearly a pound of ceviche and felt rather ill afterwards. I'm sure it was the large amount of acid I consumed (that's citrate, not LSD). It really does need to be drained.

It needed chips or tortillas or tostadas or something.

Cilantro, though a very nice flavor, is not necessary and, at $0.99 a bunch, maybe a luxury I can't afford right now (of course, I paid something like $5.50 for the fish).

The Fire are good, but not great, and they seem to lake the cut-throat mentality of the perennial powers of Houston and DC.

Czech lager is still not as good as English ale, but it does go better with ceviche than the former.

Muhalo.