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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Acid Bath: Combine lime juice with seasonings.
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Initial Marination: Add raw frog leg meat to the acid.
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Vegetable Addition: Add onion, tomato, and cilantro.
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Final Marination: Marinate until the meat is opaque.
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Final Touch: Serve with tortilla chips.
▶Watch the Recipe
See the techniques in action with our step-by-step video guide
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.
