I'm planning to make ceviche tonight. I wasn't able to find fluke, and so bought red grouper at the recommendation of the Whole Foods guy. Does that seem like a good choice?
The recipe I was looking at said to marinate for 30 minutes, but other recipes I've found online say anywhere from 8 min to "2 hours or overnight".
30 minutes is about as long as I want to wait to serve dinner. What do you think?
Several recipes said to drain the juice after soaking. Is that important? I'd like to keep some of the lime juice in the final product.
What would you serve w/ ceviche? I'm thinking rice and black beans?
What languages equal which spellings of this dish?