Merge branch 'patch-12' of https://github.com/jsmit42/based.cooking into jsmit42-patch-12

content/ceviche.md

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+---
+title: "Ceviche"
+tags: seafood peruvian
+author: jacob-smith
+date: 2022-04-16
+---
+
+Ceviche is a South American dish which originated in Peru. The following recipe will only cover
+the bare minimum ingredients, so feel free to experiment by adding things like garlic, ginger, peppers
+tomatoes, cilantro, other citrus juices, and anything else you feel might taste good in there.
+
+- ⏲️ Prep time: 10 min
+
+## Ingredients
+
+- Seafood
+- Red Onion
+- Lime Juice
+
+## Directions
+
+1.  Slice your onion as thinly as you can then let them all sit in a
+    bowl of cold water for a while. Soaking your onion slices like this
+    will make it so that their flavor is not as strong so that it won't
+    overpower everything.
+2.  While your onion is soaking cut your chosen seafood into cubes.
+    Ceviche can be made with any type of seafood but fish with white
+    meat native to South America, or things like shrimp and octopus are best. Season your cubed seafood generously with salt
+    and pepper and place in a bowl.
+3.  Squeeze the juice of several limes onto your seafood, remember when
+    shopping for limes the softer ones will have the most juice. You
+    want to get good coverage over all your meat but it is important to
+    remember that there is such a thing as too much lime.
+4.  Add the onion slices then cover and let sit in the fridge. You can
+    get away with eating it after only an hour but ceviche gets better
+    as it ages so it may be best to have more patience and let it sit
+    overnight.