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Ceviche Con Two Fingers

chef.tim.lee's picture
Ingredients
  Lime juice 1⁄2 Cup (8 tbs)
  Tequila 1⁄2 Cup (8 tbs)
  Dried red chili peppers 2 Small
  Garlic 1 Clove (5 gm), pressed or minced
  Salt 1 Teaspoon
  Dill weed 1⁄2 Teaspoon, chopped
  Sole 1 Pound (Halibut / Any White Flesh Fish Can Also Be Used)
  Sweet red onion 1 , peeled and sliced thinly into rings
  Lettuce leaves 6 (To Serve)
Directions

GETTING READY
1. Rinse fish and pat dry.
2. Cut the fillets into 1 inch chunks and place in a non-metallic shallow dish, preferably glass or ceramic.

MAKING
3. In a small glass bowl, combine the lemon and lime juice.
4. Stir in the tequila, garlic, salt and dill weed.
5. Pour the mixture over the fish and stir gently to mix. The fish should be covered with the liquid.
6. Scatter the onion rings over the fish.
7. Cover dish with plastic wrap and refrigerate for 3 hours or more to marinate and cook the fish.

SERVING
8. Drain the fish and tip into one large or pile into individual salad bowls, lined with lettuce.
9. You can also serve Ceviche in cocktail glasses.

Recipe Summary

Difficulty Level: 
Very Easy
Cuisine: 
Mexican
Course: 
Appetizer
Ingredient: 
Fish
Interest: 
Healthy
Servings: 
4

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