1
teaspoon
Bon Appetit seasoning (recipe on this site)
0.13
teaspoon
Instant minced garlic
0.33
cup
chopped instan onions
1
teaspoon
crushed red pepper
2
bay leaves
1
teaspoon
salt
0.25
cup
green olives, sliced and stuffed
0.25
cup
juice from olives
1
tablespoon
oil
0.25
cup
catsup
2
large
tomatoes, finely chopped
1
medium
hot chili pepper, chopped
Ceviche Directions
Remove tissue-like skin from fish. Cut fish into very thin strips 1 inch long or into small cubes. Put in glass jar and cover with lime juice. It will take about 1 1/2 cups of juice or one dozen limes, depending on the size and amount of juice and limes.
Refrigerate overnight or for several hours then drain. Combine fish with remaining ingredients. Store in refrigerator at least 1 hour, preferably longer. We'll keep well in refrigerator for several days.
When ready to serve, remove bay leaves and serve in individual dishes with the garnish of lettuce.
