Go to: Just Seafood Recipes Home Page
Click/Tap 'Back' to go to the recipe list you were browsing.

Ceviche

1 lb Firm white fish
1 lg Onion
2 Cloves garlic
2 Hot peppers, up to 3
1/2 c Fresh lemon juice, to 3/4 cup


In a ceramic bowl, place the fish which has been cut into 1/2 inch squares. Dice the onion and finely chop the garlic. Clean the peppers and cut into very small pieces. Cover with fresh lemon juice. Season with salt and pepper. Make sure the lemon juice covers the fish and the vegetables. Refrigerate for at least 8 hours. Serve with crackers as an appetizer before cocktails or as first course on lettuce leaves. To make it easier to slice the fish, freeze it slightly. A glass bowl may be used, but not metal or plastic.


Click/Tap here for the Printer friendly version. (Just shows the recipe only)

You can Click/Tap Back to return here.