Ceviche is marinated in a citrus-based mixture, with lemons and limes being the most commonly used. In addition to adding flavor, the citric acid causes the proteins in the seafood to become denatured.

This is a twist on the traditional Ceviche Recipe using Pork instead of Seafood. Yes we do cook the pork. However we Marinate the pork as if we were making a traditional Fish Ceviche.

Now the kicker in this recipe is we use Rum frpm Guatemala as part of the marinating process. Ron Zacapa CentenarioDiscover the story of our remarkable, super premium dark aged rum. Ron Zacapa Centenario is a popular premium rum produced in Guatemala.

I have purchased a lean Pork Loin from the market in Antigua Guatemala.
The Pork Loin was then cut length wise on down the loin to make thin narrow strips of Pork.
The Pork from Guatemala is of excellent quality and is always in good supply at the Market.

I cut about 1 1/2 lb. of Pork Loin into strips.
I then cut into thin strips the following:

Medium White Onion
Medium Red Onion
Large Hot Peppers
2 large long Red Sweet Peppers
Large Lemons
1 Entire Garlic Head

In the marinating container I place in layers the Pork Loin in layer with the fresh produce mixed in between each layer.

I then add a dash of salt, pepper, and squeeze the Lemons on top.
The final touch is 2 shots of Ron Zacapa Rum.

Close the container and make sure it is sealed and toss the container turning it over and over to mixx the ingredients.

I leave this mixture to cook or marinate on the kitchen counter for 12 hours. Then into the refrigerator over night. Next day back on the counter for the day.

I pan fry the strips of Pork over a low heat unit just finished.

Served with a mixture of fresh vegetable of your choice.