Subj : 6/28 Nat Ceviche Day 2
To : All
From : Dave Drum
Date : Thu Jun 27 2024 18:14:12
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Title: Mexican Ceviche
Categories: Seafood, Vegetables, Citrus, Chilies
Yield: 5 Servings
1 lb Halibut filets *
+=OR=+
1 lb Sea bass filets *
+=OR=+
1 lb Red snapper filet *
6 Limes; enough juice to cover
- fish
1 c Diced fresh tomato
1 Bell pepper; chopped
4 tb Chopped parsley or
+=OR=+
4 tb Chopped cilantro
1/4 ts Salt
1/4 ts Pepper
1/2 ts Oregano
2 Jalapenos or more; chopped
2 tb White vinegar
1 md Onion; fine chopped
2 tb Fresh cilantro; chopped
1/2 ts Hot pepper sauce
MMMMM-------------------------GARNISHES------------------------------
Lettuce leaf; to line
- serving bowls
Sliced avocado; (opt)
Sliced black olives
* May use 50% shrimp - 50% fish
Dice the fish (approximately 1/2" dice). If using shrimp
use cleaned shrimp).
Marinate fish in the lime juice in the fridge overnight.
This step cooks the fish.
Stir often.
Pour off most of the lime juice (just leave it moist).
Add remaining ingredients except lettuce, avocado and
olive. Do this preferably a few hours before serving
and refrigerate.
Toss well and arrange in individual serving bowls that
are lined with the lettuce leaves.
Garnish with sliced avocado and sliced black olives.
From:
http://www.mexican.food.com
Uncle Dirty Dave's Archives
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* Origin: Outpost BBS * Johnson City, TN (1:18/200)
