Ceviche Using Gumbo File
|Gumbo file||1 Teaspoon|
|Celery seed||1 Teaspoon|
|Lime juice||8 Ounce|
|Lemon juice||8 Ounce|
|Haddock/Halibut||1⁄2 Pound, skinned and boned (Frozen / Fresh)|
|Chili peppers||4 Ounce, seeded and halved (1 Jar, Yellow Colored)|
|Jalapeno pepper||1 , seeded and minced|
|Onion||1 Small, diced|
|Fresh tomatoes||2 Large, cut into small pieces|
|Spanish olives||3 Ounce (1 Bottle)|
|Olive oil||1⁄4 Cup (4 tbs)|
Tie oregano, gumbo file and celery seed in a small piece of cheese cloth.
Chill lime and lemon juices.
Cut haddock in 1/2-inch strips.
Mix peppers with fish, salt lightly, and place in a glass dish.
Add onion and sack of spices to fish, cover completely with lime and lemon juice.
Cover dish and refrigerate 12 hours, stirring occasionally with silver spoon.
After 12 hours, pour off liquid and add tomatoes and juice.
Stir in olives and olive oil.
Squeeze spice sack over fish, bury it deep in mixture, adjust salt to taste, and refrigerate an additional 2-3 hours.