Ceviche
| Category: | Appetizers & Sauces |
| Seasons | |
| Cuisine Type | Mexican |
Ingredients
Ingredients:
| 1 pounds white fish fillets |
| 1/2 cup lime juice (enough to cover fish) |
| 1/4 teaspoon White Pepper |
| 1 teaspoon Bon Appetit seasoning (recipe on this site) |
| 1/8 teaspoon Instant minced garlic |
| 1/3 cup chopped instan onions |
| 1 teaspoon crushed red pepper |
| 2 bay leaves |
| 1 teaspoon salt |
| 1/4 cup green olives, sliced and stuffed |
| 1/4 cup juice from olives |
| 1 tablespoon oil |
| 1/4 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.
- Serves 6 to 8
Notes
