You are here

Ceviche Using Gumbo File

admin's picture
  Oregano 1 Teaspoon
  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
  Salt To Taste
  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.

Recipe Summary

South American
Main Dish

Rate It

Your rating: None
Average: 4.3 (18 votes)


Ceviche Using Gumbo File Recipe