Thursday, August 14, 2008

Summer Ceviche

This is an exciting alternative to regular salsa and guacamole!

  • 1 lb halibut fillet, sea bass fillet or red snapper fillet (or use a mixture of fish and shrimp)
  • 5-6 limes or lime juice to cover fish
  • 1 cup diced fresh tomato
  • 1 sweet green pepper, chopped
  • 4 tbls fresh cilantro, chopped
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 1/2 tsp oregano
  • 1 or 2 jalapeno peppers, chopped
  • 2 tbls white vinegar
  • 1 med. onion, finely chopped
  • 1 dash Tabasco sauce
  • Lettuce leaf
  • Avocado

Dice the fish. Place fish in bowl with lime juice. Marinate in refrigerator overnight to cook the fish. Stir often. Pour off most of the lime juice. Add remaining ingredients except lettuce and avocado 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 avocados.

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