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Ceviche

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Ingredients
  Skinless red snapper/Rock cod / halibut / other lean white fish fillets 1 Pound (Firm Texture)
  Fresh lime juice 1⁄4 Cup (4 tbs) (Of 2 Limes)
  Tomato 1 Large, seeded, diced
  Avocado 1 , diced
  Green onions 3 , thinly sliced
  Sliced ripe olives 1⁄2 Cup (8 tbs)
  Finely chopped green chilies 1 Tablespoon (Fresh Or Canned)
  Garlic 2 Clove (10 gm), minced
  Olive oil 2 Tablespoon
  Finely chopped cilantro 2 Teaspoon
  Finely chopped oregano/1/2 teaspoon dried leaf oregano 1⁄2 Teaspoon
  Salt To Taste
  Freshly ground pepper To Taste
  Cilantro leaves 4
Directions

Cut fish into 1/2-inch pieces; place in a deep bowl.
Pour lime juice over fish pieces.
Cover and refrigerate at least 3 hours, stirring once or twice.
Drain fish; stir in tomato, avocado, green onions, olives, chilies, garlic, oil, chopped cilantro and oregano.
Season with salt and pepper to taste.
Garnish with cilantro leaves.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Chilling
Ingredient: 
Fish

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