Ceviche Mexico
From chefmeow 16 years ago
- 30 minutes to make
- Serves 4
CEVICHE MEXICO This is a recipe I obtained from an estate sale. I obtained it when I purchased the family collection from the Harrelson Estate in Detroit, Michigan in 1984. Source: Washington Star 1973.
Ingredients
- 1 pound sole cut in 1/2" wide strips shopping list
- 1 pound tiny bay scallops shopping list
- 1 cup fresh lime juice or enough to cover seafood shopping list
- 1/4 cup Italian parsley finely chopped shopping list
- 1/4 cup onion finely chopped shopping list
- 1/4 cup cilantro finely chopped shopping list
- 2 tablespoons canned green chilies shopping list
- 1/4 cup sieved tomatillos shopping list
- 1/2 cup olive oil shopping list
- salt and freshly ground pepper to taste shopping list
How to make it
- Place seafood in a deep bowl and cover with lime juice then refrigerate 4 hours and drain.
- Mix together remaining ingredients and pour over seafood.
- Toss lightly and chill 30 minutes.
People Who Like This Dish 2
- wolfpackjack Raleigh, NC
- chefmeow Garland, TX
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Great post, thanks... gets my vote... dave
wolfpackjack
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