Frog Leg Ceviche
Frog Recipe
1Setup & Prepare
Cultural Context
This Latin American preparation "cooks" frog legs through acid rather than heat, demonstrating how traditional preservation and preparation techniques can be applied to this delicate protein. The dish showcases the versatility of frog legs while honoring the ancient ceviche traditions of coastal Latin America.
2Ingredients
Shopping List
3Cooking Instructions
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Meat Preparation: Dice frog leg meat into small, uniform pieces for even acid "cooking."
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Acid Bath: Place diced meat in non-reactive bowl and cover with lime and lemon juice. Meat should be completely submerged.
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Initial Marination: Refrigerate 1 hour, stirring occasionally, until meat turns opaque white throughout.
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Vegetable Addition: Add red onion, tomatoes, jalapeño, cilantro, olive oil, salt, and pepper. Mix gently.
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Final Marination: Continue refrigerating 1 hour more to allow flavors to meld.
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Final Touch: Just before serving, gently fold in diced avocado to prevent browning.
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Service: Serve chilled with tortilla chips for scooping, or in small glasses as an elegant appetizer.
4Chef's Notes & Pairings
Chef's Notes
- The acid fully "cooks" the meat, making it safe to eat
- Don't over-marinate or meat becomes mushy
- Add avocado just before serving to maintain color and texture
Wine Pairing
A crisp Sauvignon Blanc or Albariño provides the acidity to complement the citrus while highlighting the delicate frog meat.
Nutrition Facts
Per serving: 185 calories, 22g protein, 8g fat, 12g carbohydrates. Fresh, healthy Latin American preparation.
