Recipe

Ceviche Mexico Recipe


Ceviche Mexico Recipe Chefmeow / All my dishes
7 months, 3 weeks ago
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.
Prep:10m Cook:30m Servings:4

Chefmeow

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Ingredients
  • 1 pound sole cut in 1/2" wide strips
  • 1 pound tiny bay scallops
  • 1 cup fresh lime juice or enough to cover seafood
  • 1/4 cup Italian parsley finely chopped
  • 1/4 cup onion finely chopped
  • 1/4 cup cilantro finely chopped
  • 2 tablespoons canned green chilies
  • 1/4 cup sieved tomatillos
  • 1/2 cup olive oil
  • Salt and freshly ground pepper to taste

Directions
  1. Place seafood in a deep bowl and cover with lime juice then refrigerate 4 hours and drain.
  2. Mix together remaining ingredients and pour over seafood.
  3. Toss lightly and chill 30 minutes.

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Comments

wolfpackjack 2 weeks, 6 days ago said:
Great post, thanks... gets my vote... dave


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