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Classic Ceviche

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Ingredients
  White fish fillets 1 Pound (Firm Ones)
  Lime juice 4 Tablespoon
  Bay leaves 3
  White pepper 1⁄4 Teaspoon
  Bon appetit 1 Teaspoon
  Instant minced garlic 1⁄8 Teaspoon
  Instant chopped onions 1⁄3 Cup (5.33 tbs)
  Red pepper 1 Teaspoon, crushed
  Salt 1 Teaspoon
  Stuffed olives 1⁄4 Cup (4 tbs), sliced
  Olive juice 1⁄4 Cup (4 tbs)
  Oil 1 Tablespoon
  Catchup 1⁄4 Cup (4 tbs)
  Tomatoes 2 , finely chopped
  Hot chili pepper 1 , chopped
Directions

GETTING READY
1) From the fish, remove the tissue-like skin.
2) Cut the fish into very thin, 1-inch long strips or into small cubes.
3) In a glass jar, put the fish with lime juice (generally takes about 1 ½ cups of juice or 1 dozen limes to cover, but the actual amount depends on the amount of juice in the limes and their size).
4) Put the jar in the fridge and refrigerate for several hours, or overnight.

MAKING
5) Drain the fish and combine it together with all the remaining ingredients.
6) Store the mixture in the fridge for about 1 hour (or longer if preferred).

SERVING
7) Take the bay leaves out and discard them. Serve the Ceviche in individual dishes with lettuce as garnish. Makes an excellent appetizer and can even be served as a side dish. The preparation keeps well in the fridge for several days.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Mexican
Course: 
Appetizer
Ingredient: 
Fish
Preparation Time: 
10 Minutes

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