Having recently ditched 10 years of strict vegetarianism to sample the wonders of sea, I'm completely inexperienced in the realm of cooking/preparing fish. I have developed, however, a serious ceviche obsession, and the recipe in my Dona Thomas cook book is calling my name.
I'm planning on talking to the fish monger at length to make sure I get appropriate fish. The thing that worries me most is the cutting/de-boning. The recipe calls for 1/8" slices (so as to provide maximum surface area for the lime to do its thing) cut "on-bias." Google refuses to help me figure out what that means....
Any tips? Am I insane to try this? Thanks.
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