Ceviche #3
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Firm; fleshed white fish filets (such as lake bass; red snapper or sea bass); cut into 1/2 inch pieces |
| 1 | cup | Fresh lime juice |
| Salt to taste | ||
| ¼ | cup | Olive oil |
| ½ | Clove garlic; minced | |
| 1 | small | Onion; chopped |
| 1 | small | Green pepper; chopped |
| ¾ | teaspoon | Salt |
| ¼ | teaspoon | Pepper |
| Lettuce leaves | ||
| Chopped tomatoes | ||
| Sliced avocados | ||
Directions
In a ceramic or glass bowl, combine the fish with the lime juice and salt to taste. Chill the mixture overnight. Be sure fish is covered by lime juice as this cooks the fish. Next day, combine oil, garlic, onions, pepper, salt and black pepper in a small bowl and mix well. Drain fish well. Return to dish. Pour oil mixture over fish and toss gently. Let stand 30 minutes. Arrange lettuce leaves in chilled dishes and top with fish.
Garnish with chopped tomatoes and avocado slices. Serves 4 to 6 as a first course. If used for an appetizer, arrange in dish and serve cocktail sauce (omit tomatoes and avocado). Yield: 4 to 6 servings.
DR. ALBERT JOHNSON
REFRIGERATE OVERNIGHT
From <Traditions:ATasteoftheGoodLife>, by the Little Rock (AR) Junior League. Downloaded from Glen's MM Recipe Archive, .