Ceviche
From pbflower 15 years agoIngredients
- 1 fresh filet of redfish cut into bite size pieces shopping list
- 5-7 limes (squeeze the juice) shopping list
- 1small bottle capers shopping list
- 1 cup salad olives sliced shopping list
- 1 cup black olives sliced shopping list
- 1 lg. tomato, chopped shopping list
- 1 med onion chopped shopping list
- 1 lg bell pepper chopped shopping list
- 3-5 serrano peppers minced with seeds (how hot do you want it?) shopping list
- 1/2 bunch parsley chopped shopping list
- 1/4 bunch cilantro chopped shopping list
- 1/2-2/3 c. good olive oil shopping list
- saltines or choise of chips shopping list
How to make it
- Cut 1 filet of Redfish, or talipia (trout gets mushy) into bite size pieces
- Put into a container with a lid or a zip-loc bag
- pour squeezed lime juice over the fish
- Put in frig and marinate min. 4 hrs.
- toss occasionally to coat all pieces
- While fish is in frig.
- combine all ingred. in a large bowl
- toss well with the olive oil
- and put in frig.
- When fish has been in frig correct amount of time
- Remove and rinse all lime juice off. (Very important)
- Rinse til water runs clear.
- Add fish to the mixture and toss again.
- Ready to serve with your fav. cracker or chip.
- Will keep several days but..
- Must keep excess liguid drained from mixture.
- If you don't it will be soggy.
- (You may add cracked pepper if you want)
People Who Like This Dish 2
- lumpy1 Markham, IL
- guerrero SAN FERNANDO, CA
- pbflower Aransas Pass, TX
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