Thursday, May 5, 2011


It must be spring!

  • Mexican Ceviche

  • lb halibut fillets (or use a mixture of fish and shrimp) or 1 lb sea bass fillets (or use a mixture of fish and shrimp) or 1 lb red snapper fillet (or use a mixture of fish and shrimp)  Any fresh water fish works!

    5 -6 limes (Enough Juice to cover fish)

    1 cup diced fresh tomato

    1 green pepper, sweet, chopped

    4 tablespoons chopped parsley or 4 tablespoons chopped cilantro

    1/4 teaspoon salt

    1/4 teaspoon pepper

    1/2 teaspoon oregano

    2 jalapeno peppers, chopped (or more to suit your taste)

    2 tablespoons white vinegar

    1 medium onion, finely chopped

    2 tablespoons fresh cilantro, chopped

    1 dash Tabasco sauce

    lettuce leaf (to line serving bowls)

    avocado (optional)

    black olives, sliced (for garnish) (optional)


    Prep Time: 20 mins
    Total Time: 1/2 day

    1. 1 Dice the fish (approximately 1/2-inch dice if using shrimp use cleaned shrimp).
    2. 2 Marinate fish in the lime juice in the fridge overnight (this step cooks the fish).
    3. 3 Stir often.
    4. 4 Pour off most of the lime juice (just leave it moist).
    5. 5 Add remaining ingredients except lettuce, avocado and olive. Do this preferably a few hours before serving & refrigerate.
    6. 6 Toss well and arrange in individual serving bowls that are lined with the lettuce leaves.
    7. 7 If you wish garnish with sliced avocado and sliced black olives.

    Any freshwater  fish works in this !

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