Southwestern Ceviche

1/2 lb Firm, white fish, such as red snapper
1/2 ts Grated lime peel
1/4 c Lime juice
2 tb Green chiles; diced
2 ts Olive oil
1/4 ts Minced garlic
1/4 ts Ground cumin
1/4 ts Salt
Hot pepper sauce to taste
1 Avocado; diced
1 md Tomato; seeded & diced
1/4 c Blanched slivered almonds; toasted
2 tb Green onions; thinly sliced
2 tb Cilantro; chopped
1 c Red cabbage
2 Head Belgian endive; leaves separated

Cut fish into 1/2 inch chunks. Stir together lime peel, lime juice, diced green chilies, olive oil, garlic, cumin, salt and hot pepper sauce. Stir in fish chunks; cover and marinate.

Southwestern Ceviche printer friendly version located here. (Just the recipe. Nothing else.)
Click Back to return.